Cranberries are some of the last crops of the season before winter freezes the ground in the northern hemisphere. Despite being a true berry, cranberries are often tart and bitter. I do love their colour though and their distinctive taste. They especially wake up the palate and the dinner table in this family favourite recipe, cranberry chutney.
Cranberries are quite a robust fruit and can handle a whole lot of flavour. They are also high in Vitamin C and manganese and perfect for the cold and flu season. That’s why they make a great addition to the holiday dinner table. Did you think it was just the colour?
On their own, cranberries are quite sour and bitter so need some sweetness to bring their flavour out. Think maple syrup, brown sugar or even regular sugar. I use regular white sugar because the colour of the cranberry deepens but doesn’t darken as much in the cooking.
Wake up your Tastebuds with this Cranberry Chutney
This recipe makes one big mason jar of chutney.
2 cups of fresh cranberries
1/2 cup fine white sugar
1 in Ginger
1 stick Cinnamon
3 Green Chillies
1 tsp Black Peppercorns
1 tsp Coriander Seeds
- Add all the ingredients in a comfortable sized pan with a lid.
- Add a half cup water.
- Heat on high for a minute, stir and then turn heat down to just below medium and cook at together for 20-30 mins.
- Occasional stirring may be required so the chutney doesn’t burn on the bottom.
- Bottle in clean jars and refrigerate for up to 2 months.
- Serve alongside your favourite foods or inside a grilled cheese sandwich.