Cranberry Chutney

  • Yield: Makes 6 half-pint jars
Cranberry Chutney

Source: Martha Stewart Living, November 1998


  • 1/2 cup apple-cider vinegar
  • 2/3 cup packed light-brown sugar
  • 1 teaspoon salt
  • 1/2 teaspoon ground cardamom
  • 1 cup candied orange peel, cut into 1/4-inch pieces
  • 1/2 cup finely diced celery, (2 to 3 ribs)
  • 1 1/2 cups finely diced red onion, (1 medium red onion)
  • 2 apples, peeled, cored, and cut into 1/4-inch cubes
  • 5 cups whole frozen cranberries


  1. Combine vinegar, sugar, salt, cardamom, orange peel, celery, onion, apples, and 2 cups water in a low-sided, 6-quart saucepan. Set over medium-high heat; bring to a boil.

  2. Reduce heat to a simmer, and cook until apples are tender and most of the liquid has been absorbed, 30 to 40 minutes.

  3. Stir in cranberries; cook until they begin to pop, 10 to 15 minutes. Remove pan from heat.

  4. Transfer to a large bowl, set over an ice bath to chill.

Cook's Notes

Store in an airtight container, refrigerated, up to 4 weeks.


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