Easy Cranberry Chutney

Prep Time
10 min
Cook Time
28 min
Recipe Details
  • 4 cup(s) fresh cranberries, fresh
  • 1 small uncooked red onion(s), minced
  • 3/4 cup(s) packed brown sugar, dark-variety
  • 1/3 cup(s) red wine vinegar
  • 2 Tbsp ginger root, fresh, peeled, minced
  • 2 tsp mustard seed
  • 1/2 tsp red pepper flakes
  • 1/2 tsp table salt
  1. In a medium saucepan, combine all ingredients; bring to a simmer, stirring frequently, over high heat.
  2. Reduce heat to low and continue simmering, slowly, until thickened and almost jam-like, stirring occasionally, about 20 to 25 minutes. Pour into a glass or nonreactive, heat-safe bowl.
  3. Refrigerate until chilled and then cover and store in refrigerator for up to 2 weeks. Yields about 2 1/2 tablespoons per serving.

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