Cranberry-Ginger Chutney
Recipe type: sauce
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 3 to 3½ cups
A spiced cranberry chutney made with fresh cranberries, ginger, and dried fruit.
  • 2 teaspoons olive oil
  • ¼ cup onion, diced
  • 4 cups cranberries, divided
  • 1 pear, peeled, cored and diced
  • Juice and zest of 1 orange
  • ½ cup vinegar (I used part balsamic and part apple cider)
  • ½ to ¾ cup brown sugar (start with less and add more to taste)
  • ½ cup golden raisins
  • ¼ cup candied ginger, diced
  • 1 teaspoon dry mustard powder
  • ½ teaspoon pumpkin pie spice
  • pinch salt
  1. Heat a the olive oil in a 3-4 quart stainless steel or other non-reactive pan. Add the onion and cook, stirring occasionally, until it starts to brown. Add 3 cups of the cranberries, diced pears, orange zest and juice, vinegar and ½ cup of the brown sugar. Bring to a simmer and let cook for a few minutes until the sugar is dissolved and the cranberries are popping open. Add the raisins, ginger, dry mustard, pumpkin pie spice, and salt. Lower heat and let the chutney simmer for 10-15 minutes, or longer, until it has thickened. Add the remaining 1 cup of cranberries and cook just until they start to pop open. Taste and add more sugar, if needed, or adjust the other spices to your taste.
Recipe by Cafe Johnsonia at