Sandra This Paula Deen Cranberry Chutney is a tangy and spiced recipe, which is made with fresh cranberries and diced apples. It’s the perfect holiday side dish, ready in about 25 minutes, plus cooling time.
Paula Deen Cranberry Chutney Recipe Ingredients
- 1 cup water
- ¾ cup white sugar
- 1 (12 ounce) package fresh cranberries
- 1 cup diced peeled apples
- ½ cup cider vinegar
- ½ cup raisins
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground allspice
- ⅛ teaspoon ground cloves
How To Make Paula Deen Cranberry Chutney
- Make the Syrup: In a medium saucepan, bring the water and sugar to a boil over medium heat, stirring until the sugar has dissolved.
- Add Fruit and Spices: Add the cranberries, apples, cider vinegar, raisins, cinnamon, ginger, allspice, and cloves to the saucepan.
- Simmer Until Thickened: Return the mixture to a boil, then reduce the heat and let it simmer gently for about 10 minutes, stirring often, until the cranberries have burst and the chutney has thickened.
- Cool and Serve: Pour the mixture into a bowl. Place a piece of plastic wrap directly on the surface of the chutney to prevent a skin from forming, and let it cool to room temperature before serving.
Recipe Tips
- What’s the difference between chutney and cranberry sauce? The key difference is the vinegar. A chutney is a savory condiment that includes vinegar, giving it a distinct tangy flavor profile that’s less sweet than a traditional cranberry sauce.
- What are the best apples to use? A firm, tart apple like a Granny Smith is the perfect choice. Its tartness balances the sweetness of the sugar and raisins, and its firm texture ensures the apple pieces hold their shape and don’t turn to mush.
- Can I make this ahead of time? Absolutely! This is the ultimate make-ahead holiday side dish. The recipe notes suggest you can make it 1 to 2 days in advance; in fact, the flavor actually improves as it sits and the spices meld.
- How do I know when the chutney is done? The chutney is ready when most of the cranberries have popped and the liquid has thickened enough to coat the back of a spoon. Remember, it will continue to thicken significantly as it cools.
What To Serve With Cranberry Chutney
This versatile chutney is a classic accompaniment for holiday meals, but it’s delicious year-round. It’s the perfect condiment for:
- Thanksgiving Roast Turkey
- A glazed Holiday Ham
- Roasted Pork Loin or Chicken
- It’s also fantastic as a spread on sandwiches or served with a cheese board.
How To Store Cranberry Chutney
- Refrigerate: Store the cooled chutney in an airtight container or a sealed jar in the refrigerator. It will keep well for up to 2 weeks.
- Freeze: Allow the chutney to cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. Thaw it overnight in the refrigerator before serving.
Cranberry Chutney Nutrition Facts
- Serving: 2 tablespoons
- Calories: 85 kcal
- Carbohydrates: 22g
- Protein: 0.3g
- Fat: 0.1g
- Sugar: 20g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, you can. If you use frozen cranberries, there is no need to thaw them first. You can add them directly to the saucepan from their frozen state.
This is usually because it hasn’t cooled down yet. The natural pectin from the cranberries will cause the chutney to thicken and set as it cools. If it’s still thin after cooling, it may not have simmered long enough for the liquid to reduce.
Yes. While cider vinegar is classic, you could also substitute it with white wine vinegar or red wine vinegar for a slightly different tangy note.
Try More Recipes:
- Paula Deen Cranberry Relish Recipe
- Paula Deen Cranberry Sauce Recipe
- Paula Deen Berry Cobbler Recipe
Paula Deen Cranberry Chutney Recipe
Description
A classic holiday condiment featuring a perfect balance of sweet and tangy, with fresh cranberries, apples, raisins, and warm spices.
Ingredients
Instructions
- In a medium saucepan, bring the water and sugar to a boil.
- Add the cranberries, apples, cider vinegar, raisins, and all the spices.
- Return the mixture to a boil, then reduce the heat and simmer for about 10 minutes, stirring often.
- The chutney is done when the cranberries have burst and the liquid has thickened.
- Let it cool completely to room temperature before serving.
Notes
- The most important tip for this recipe is to let the chutney cool completely before serving; it will thicken significantly as it cools.
- This is the perfect make-ahead holiday dish, as it can be stored in the refrigerator for up to two weeks.
- For the best texture, use a firm, tart apple like a Granny Smith that will hold its shape and not turn to mush.
- Placing plastic wrap directly on the surface of the hot chutney as it cools is a great trick to prevent a skin from forming on top.
