Cranberry-orange chutney

Total Time
40 min
25 min
15 min
You'll need canning jars for this East Indian-inspired condiment.* It's great alongside roasts, on top of baked potatoes or with eggs of any variety.


Fresh cranberries

3¼ cup(s), whole, fresh

Uncooked shallot(s)

1 medium, minced

Uncooked celery

3 rib(s), medium, ribs, halved lengthwise and then thinly sliced


1 medium clove(s), minced

Packed light brown sugar

¾ cup(s)

Red-wine vinegar

¾ cup(s)


½ cup(s)

Unsweetened orange juice

¼ cup(s)

Ginger root

1 Tbsp, fresh, minced

Mustard seed

1 Tbsp

Orange zest

1 Tbsp, finely grated

Lemon zest

1 Tbsp, finely grated

Table salt

1 tsp

Red pepper flakes

½ tsp


  1. Set aside the canning jars' flat lids.* Either run the 4 half-pint glass canning jars and their metal rings through the dishwasher on a heated-dry cycle; or place them in a large saucepan, fill with water to cover the jars and rings by 2 inches and boil over high heat for 10 minutes. Do not drain until ready to fill.
  2. Combine all the ingredients in a large saucepan; bring to a boil over high heat. Reduce the heat to low and simmer uncovered until the cranberries have broken down and the mixture has thickened somewhat, stirring often, about 15 minutes.
  3. Carefully ladle the chutney into the hot jars; seal with both the flat, rubber-rimmed lids and the metal ring to hold them in place. If you get any chutney on the jars' rims, you must wipe them clean before sealing. Immediately turn the jars upside down and let stand 10 minutes. Although you're not using traditional canning practice here, this will help seal the jars as the rubberized rim of the lid expands and then contracts onto the jar. Turn right side up and continue cooling to room temperature. Store in the refrigerator for up to 1 month. Yields about 2 tablespoons per serving.


*You’ll need 4 half-pint canning jars for this recipe. Canning jars must have three parts: the jar, a flat lid with a rubberized sealing lip and the screw-on ring to hold this flat lid in place.