Spiced cranberry orange chutney

    1 hour 15 min

    Cranberries, chopped apple, sultanas, celery, orange and spices are cooked into a sweet and tangy chutney. It is divine served over baked brie.

    8 people made this

    Serves: 48 

    • 200g fresh cranberries
    • 400g granulated sugar
    • 3 tablespoons water, or more as needed
    • 1 large Granny Smith apple - peeled, cored and chopped
    • 2 stalks celery, finely chopped
    • 1 tablespoon grated orange zest
    • 250ml fresh orange juice
    • 150g sultanas
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon ground cloves
    • 1 pinch salt, or to taste

    Prep:15min  ›  Cook:45min  ›  Extra time:15min resting  ›  Ready in:1hr15min 

    1. Place the cranberries, sugar and water in a large saucepan; bring to the boil. Reduce heat to medium; cook until all the cranberries have popped, 8 to 10 minutes. Stir in the apple, celery, orange zest, orange juice, sultanas, ginger, cloves and salt; cook over medium heat, stirring frequently, until the celery is tender and the sauce is reduced, about 35 minutes. Turn off the heat, cover the saucepan and let the chutney stand to thicken, about 15 minutes. Serve warm.


    This will store nicely for up to 3 weeks in the fridge in a tightly covered container. Easily reheated in microwave; just be sure to cover loosely.

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    Reviews & ratings
    Average global rating:

    Reviews in English (23)


    We had invited 7 people for Thanksgiving dinner and I made this Spiced Cranberry Chutney. Everyone just loved it and I had to write out the recipe a couple of times. Since then, I have made this recipe twice and I can say this is a "no-fault" recipe. Try it -- you'll love it!  -  18 Jan 2010  (Review from Allrecipes US | Canada)


    Overall a good recipe but too sweet. Next time I will cut the sugar in half.  -  01 Dec 2009  (Review from Allrecipes US | Canada)


    I cut the sugar in half, but this is AWESOME and a total keeper. While it cooked on the stove, the whole house smelled like Christmas.  -  06 Dec 2010  (Review from Allrecipes US | Canada)