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Cranberry Chutney

Cranberry chutney

I was never a big fan of cranberry sauce. I always found it to be too tart and too sweet. So since it's almost Thanksgiving, I decided to give this a twist and turn it into a chutney. This is the easiest recipe to make, and unless you don't know how to control the heat on your stove, you can't mess this up. Make this instead of the canned jelly sauce and I promise you will be hooked! Happy Thanksgiving!

Makes 1 cup of chutney


2 cups fresh cranberries

1 small red onion, finely chopped

1/3 cup sugar

1/4 cup water

1 tbs balsamic vinegar


1. Place the onion, cranberries, sugar and water in a saucepan

2. Let simmer on very low heat for 25 minutes, occasionally stirring to make sure it doesn't burn.

3. Remove from heat and add 1 tbs balsamic vinegar.

4. Transfer to a bowl or jar and let it cool down.

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