Cranberry Chutney

Keep a few bags of cranberries handy in your freezer to make this wonderful chutney any time of year. It’s a flavourful substitute for commercially canned cranberry condiments.


  • 1 bag (12 oz/340 g) cranberries
  • 1 -1/4 cups (300 ml) finely chopped onion
  • 1 -1/4 cups (300 ml) chopped glacé pineapple
  • 3 cloves garlic, finely chopped
  • 2 tbsp (25 ml) peeled, grated & finely chopped gingerroot
  • 1 tsp (5 ml) grated orange zest
  • 1/4 cup (50 ml) freshly squeezed orange juice
  • 1 cup (250 ml) red wine vinegar
  • 1- 1/2 cups (375 ml) granulated sugar
  • 1 cup (250 ml) golden raisins
  • 1 cup (250 ml) water
  • 1 tsp (5 ml) dry mustard
  • 1/2 tsp (2 ml) cayenne pepper
  • 1 tsp (5 ml) ground cinnamon
  • 1 tsp (5 ml) ground cloves


  • Combine cranberries, onion, glace pineapple, garlic, gingerroot, grated orange zest, orange juice and vinegar in a large stainless steel saucepan. Bring to a boil, stirring occasionally. Boil gently, covered, until cranberries soften, about 15 minutes.
  • Place 6 clean 250 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.
  • Stir sugar, raisins, water, mustard, cayenne pepper, cinnamon and cloves into cranberry mixture. Boil gently, stirring occasionally to prevent sticking, about 20 minutes. Mixture should be slightly runny and will thicken upon cooling.
  • Ladle chutney into a hot jar to within 1/2 inch (1 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more chutney. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining chutney.
  • When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 10 minutes.*
  • When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
  • After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.


December 15, 2017


Newfoundland, Canada

This stuff is delicious! I'll be making another batch again this weekend, as I don't think it'll last until Christmas. :-) Great with cheese.