Cranberry Chutney

It includes some interesting flavors from dried pineapple and garlic, but the classic recipe will always include the raisin.
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Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Dessert
Cuisine American
Servings 40


  • 3 cups fresh or frozen cranberries
  • 1 1/4 cups finely diced red onion
  • 1 1/4 cups chopped dried pineapple (candied if you like)
  • 3 cloves garlic, finely chopped
  • 2 T. finely chopped gingerroot
  • 1 t. grated orange zest
  • 1/4 cup fresh squeezed orange juice
  • 1 cup cider vinegar
  • 1 1/2 cups sugar
  • 1 cup golden raisins
  • 1 cup water
  • 1 t. dry mustard
  • 1 t. ground cinnamon
  • 1 t. ground cloves
  • 1/2 tsp. cayenne pepper


  • In a large stainless steel saucepan combine cranberries, onions, pineapple, garlic, gingerroot, orange zest, and juice and vinegar. Bring to boil over medium 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 will be slightly runny and will thicken upon cooling)
  • Ladle hot chutney into hot jars, leaving ½ inch headspace. Remove air bubbles, and adjust headspace by adding additional chutney.
  • Wipe rim, center hot lid, add ring, and process in water bath for 10 minutes once the water has come to a full boil.  (six – 8 oz jars)
Keyword Cranberry Chutney