Real Recipes From Real Home Cooks ®

cranberry chutney

(1 rating)
Recipe by
Moe' Butcher
Alta Loma, CA

This is a wonderful alternative to that stuff that comes in a can called cranberry sauce... Serve with ham & turkey. I give this as Thanksgiving Christmas and Easter gifts.

(1 rating)
prep time 30 Min
cook time 1 Hr

Ingredients For cranberry chutney

  • 1- 12 oz
    cranberries, fresh
  • 1 1/2 c
    orange juice - not from concentrate
  • 2 c
    brown sugar, firmly packed. i like dark brown sugar
  • 2 md
    apples, granny smith or fuj
  • 1 c
  • 1
  • 1
  • 1 c
  • ball canning jars

How To Make cranberry chutney

  • 1
    Wash jars and lids and bands in HOT SOAPY water. RINSE WELL. Place glass canning jars in a pot 1/2 filled with boiling water. Keep at a slow simmer until ready to fill to minimize risk of breakage when filling with hot food.
  • 2
    Rinse Cranberries, and pick thru them. Zest skin from lemon and orange chop well. Squeeze juice from lemon and orange. Chop nuts.
  • 3
    Peel, core, and chop apples into chunks.
  • 4
    Mix zest w/ juice from orange and lemon and pour over apples. Stir well. This keeps the apples from turning brown.
  • 5
    In a large pot over medium heat add CRANBERRIES and 1 1/2 C. ORANGE JUICE - bring to a SLOW boil for 5 minutes The cranberries will make a popping sound. DON'T OVER BOIL, or your chutney will be MUSHY REMOVE FROM HEAT
  • 6
    Add BROWN SUGAR, APPLE MIXTURE and simmer 10 minutes. Remove from heat. Stir in NUTS.
  • 7
    Remove 1 jar at a time from simmering water. FILL each jar w/ chutney & juice. LEAVE ROOM at top of jar for expansion. Place inner ring on top of glass jar and tighten only finger tight w/outer ring - NOT EXTRA tight Place jar on a TOWEL on the counter.
  • 8
    Wipe rim of each jar & tighten 2 parts of lid. S. To properly seal jars FOLLOW DIRECTIONS that came with jars or check Put the jars in a pot with boiling water. Cover w/ 1 inch water & boil according to directions for your altitude to properly seal the lids...
  • 9
    Once all jars are boiled for recommended amount of time, turn off heat, & let jars stay in pot for 5 minutes. Remove with TONGS. Place jars on a CLEAN dish cloth on counter. You want to cool on towel... As jars cool, you may hear a POP. Lids shouldn't move up & down when pressed in center after cooled. Directions on canning site say leave on counter 12 hours. Do not immediately put hot jars in fridge, temp change may cause them to break.
  • 10
    If the lid flexes, the jar did not seal properly. You may refrigerate for immediate use. Or for directions on how to safely re-process the jar, see or the Ball Blue Book® guide for detailed instructions.
  • 11
    Need help from experts? Email or Call 800.240.3340

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