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Cranberry Chutney

Cranberry Chutney

Keep a few bags of cranberries in your freezer so you can make this luscious chutney at any time of the year. Its a delicious substitute for commercially prepared cranberry condiments.
Author BallĀ® Complete Book of Home Preserving


  • 3 cups fresh or frozen cranberries
  • 1 1/2 cup granulated sugar
  • 1 1/4 cups finely chopped onions
  • 1 cup golden raisins
  • 1 1/4 cups chopped candied pineapple
  • 1 cup water
  • 3 cloves garlic finely chopped
  • 1 tsp dry mustard
  • 2 tbsp finely chopped ginger root
  • 1 tsp ground cinnamon
  • 1 tsp grated orange zest
  • 1 tsp ground cloves
  • 1/4 cup freshly squeezed orange juice
  • 1/2 tsp cayenne pepper
  • 1 cup red wine vinegar


  1. In a large stainless steel saucepan, combine cranberries, onions, pineapple, garlic, ginger, orange zest, orange juice and vinegar. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat, cover and boil gently until cranberries soften and burst, about 15 minutes. Add sugar, raisins, water, mustard, cinnamon, cloves and cayenne. Boil gently, stirring frequently, for about 15 minutes. (Mixture should be slightly runny and will thicken upon cooling.)

  2. Meanwhile, prepare canner, jars, and lids.

  3. Ladle hot chutney into hot jars, leaving l/2-inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot chutney. Wipe rim.

  4. Place jars in canner, ensuring they are completely covered with water. Bring water to a rolling boil and process for 10 minutes. Remove canner lid.

  5. Wait 5 minutes, then remove jars. Do not retighten bands if loose. Cool 12 hours. Check seals. Label and store jars.

Recipe Notes

TIP Candied pineapple is also known as crystallized or glace pineapple.