Sweet & Spicy Cranberry Chutney

I am sure you will love this vegan, zero-oil, healthy and savory cranberry chutney as much as I do. This is such an easy accompaniment that is bursting with flavors and just perfect for the winter. Use fresh or frozen cranberries to make this sauce.

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This sweetish tart chutney is very forgiving. I m certain that you have most of the stuff in your pantry already. And for those people who cannot source fresh cranberries, you can use frozen cranberries to make this, folks. 

Ingredients

Here is a list of all the ingredients for this recipe. Towards the end of this list, I have also included a substitutes list for these.

Cranberries

Use the reddest cranberries you can find. If you plan on canning this chutney, dry the cranberries thoroughly before using them. 

Oranges

We love citrus! And oranges along with the orange zest adds so much depth to this chutney. If you are wondering about how tangy the chutney is going to be, trust me, it is going to be perfect.

Ginger

Ah.. what can I tell about ginger? It is my favorite herb ever. Wait, is ginger a herb? I m not sure and that conversation is for another day. But you need fresh ginger for this chutney. That pungency balances the tart berries. 

Ground spices and whole spices

I kept it very simple and added just cayenne and Garam Masala spice blend for this. Cinnamon and cloves also go into this recipe.

Vinegar

We will be adding just a splash of red wine vinegar in this chutney. As for vinegars like red wine, a little goes a long way.

You can skip this and add apple cider vinegar if you are serving this to kids and are particular about keeping it alcohol free.

Sweetener

As I wanted to keep this chutney free from refined sugar, I went ahead and used coconut sugar. 

Orange juice and water

I tried making this chutney with just water and to be honest, it tastes meh. When I made it with a combination of orange juice and water, the flavor and taste was unbelievably good! So, I will not recommend skipping the orange juice.

Substitutes and replacements

Variations

1. Use a different blend of spices including ground nutmeg, mace and cinnamon. You can also add some ground white pepper.
2. Use a tempering for a very Desi style chutney. Details below.
3. Add some finely chopped jalapenos for a welcome spice kick every time you eat the chutney.

How to use?

1. As a mezze– serve this cranberry chutney with brie. Because these two are inseparable!
2. Smear on toast and top with avocado slices for a hearty breakfast.
3. Make this for Thanksgiving or Christmas parties. I can assure you that it will be a runaway hit.
4. Can them and gift them! Because there really is no gift better than food gifts.
5. Add it as a topping to your oatmeal. Make some savory oatmeal and add this on top. Thank me later 🙂
6. If you are making Chaats but you are out of date and tamarind chutney, use this instead.
7. This also tastes great with fries, chips and even nachos.
8. Serve this chutney with crackers and cream cheese as a light snack after all the partying.
9. This spicy cranberry orange sauce chutney tastes amazing in a yogurt bowl too.

Shelf life and storage

When stored in a clean, air-tight and covered container, this chutney keeps well for a week in the fridge. You can also freeze this in small portions.

Frozen chutney keeps well for 6 weeks to 2 months in the freezer. Thaw frozen chutney in the refrigerator overnight before using.

Indian cranberry chutney

Yep. You can easily add Indian touches to this recipe. Add a tempering of mustard seeds, fennel seeds and nigella seeds in a neutral flavored vegetable oil to this chutney. You can also add curry leaves as garnish.

Recipe Notes

1. You can use either fresh or frozen cranberries to make this recipe.
2. I recommend using a weighing scale to measure all the ingredients.
3. When making this in the Instant Pot, you must add at least 1 cup of liquid. Do not reduce the amount of liquid to less than 1 cup. I have used ¾ cup orange juice and ½ cup water. If desired, you can reduce the water by ¼ cup.
4. This sauce thickens as it cools down. Do not leave the sauce on KEEP WARM mode after you mash and simmer it. The sauce will keep cooking and become very thick.
5. ¾ cup coconut sugar was just perfect for us. Feel free to add 1 cup if you prefer your chutney on the sweeter side.
6. You can also reduce the cayenne and garam masala if you do not prefer spicy cranberry chutney or if you are making this for kids.

Method

Instant Pot Cranberry Chutney

Prep

Wash and dry the cranberries if you are using fresh ones. I have used frozen cranberries for this chutney. So I did not have to prep them ahead.

Insert the inner pot into the instant pot. Add the frozen cranberries, oranges, orange zest, grated ginger, ground spices, whole spices, vinegar, coconut sugar, salt, water and orange juice. Mix well to combine.

Cooking time and mode

Ensure that the sealing ring has been fitted properly into the lid. Close the Instant Pot and turn the VALVE TO SEALING. Plug in your Instant Pot. Choose PRESSURE COOK MODE- HIGH PRESSURE and set the timer for 5 MINUTES.

Allow the cooking cycle to complete fully. Wait for 3 minutes of NATURAL PRESSURE RELEASE. Now press CANCEL or turn off your Instant Pot. Do a quick pressure release by turning the VALVE to VENTING.

Simmering

After releasing the pressure, mash the chutney with a potato masher. This step is optional but recommended.  Now, turn on the SAUTE MODE on NORMAL for 2 minutes.

Allow the chutney to simmer for 2 minutes. When done, switch off the IP and remove the inner pot. Wait for the chutney to cool fully before transferring it to containers.

Stovetop method

To a 5 quart Dutch Oven or a heavy bottomed saucepan, add the cranberries, orange,  grated ginger, ground spices, whole spices, vinegar, coconut sugar, salt, water and orange juice.

Mix well to combine. Bring to a rapid boil by cooking on high heat. When the mixture begins to boil, reduce the heat to low, cover and cook for 10 to 12 minutes.

Once done, open and mash the mixture using a potato masher. Continue to cook on low heat for about 5 minutes to reduce the liquids and thicken the sauce. 

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Cranberry Chutney

Spicy, savory and healthy cranberry chutney that gets done in less than 15 minutes. This chutney is just what you need for all the winter parties.

Prep Time5 mins

Cook Time7 mins

Course: Accompaniment, Condiments

Cuisine: American

Servings: 15 servings

Calories: 59kcal

Equipment

• Instant Pot 6 quart
• Potato masher
• ladle

Ingredients

• 18 oz frozen or fresh cranberries
• 2 navel oranges peeled and segmented
• 1 tablespoon grated ginger
• 1.5 tablespoon orange zest
• 1 teaspoon cayenne
• ¾ teaspoon garam masala
• ¾ cup coconut sugar
• 1.25 tablespoon red wine vinegar
• 1 inch cinnamon stick
• 2 to 3 cloves
• 2 teaspoon Kosher salt or to taste
• ½ cup water
• ¾ cup freshly squeezed orange juice

Instructions

• Insert the inner pot into the instant pot.
• Add the frozen cranberries, oranges, orange zest, grated ginger, ground spices, whole spices, vinegar, coconut sugar, salt, water and orange juice.
• Mix well to combine.

Cooking time and mode

• Ensure that the sealing ring has been fitted properly into the lid.
• Close the Instant Pot and turn the VALVE TO SEALING.
• Plug in your Instant Pot.
• Choose PRESSURE COOK MODE- HIGH PRESSURE and set the timer for 5 MINUTES.
• Allow the cooking cycle to complete fully.
• Wait for 3 minutes of NATURAL PRESSURE RELEASE.
• Now press CANCEL or turn off your Instant Pot.
• Do a quick pressure release by turning the VALVE to VENTING.

Simmering

• After releasing the pressure, mash the chutney with a potato masher.
• Now, turn on the SAUTE MODE on NORMAL for 2 minutes.
• Allow the chutney to simmer for 2 minutes.
• When done, switch off the IP and remove the inner pot from the Instant Pot.
• DO NOT KEEP IT ON KEEP WARM MODE.
• Wait for the chutney to cool fully before transferring it to containers.

Stovetop method

• To a 5 quart Dutch Oven or a heavy bottomed saucepan, add the cranberries, orange,  grated ginger, ground spices, whole spices, vinegar, coconut sugar, salt, water and orange juice.
• Mix well to combine.
• Bring to a rapid boil by cooking on high heat.
• When the mixture begins to boil, reduce the heat to low, cover and cook for 10 to 12 minutes.
• Once done, open and mash the mixture using a potato masher.
• Continue to cook on low heat for about 5 minutes to reduce the liquids and thicken the sauce.

Notes

• You can use either fresh or frozen cranberries to make this recipe.
• I recommend using a weighing scale to measure all the ingredients.
• When making this in the Instant Pot, you must add at least 1 cup of liquid. Do not reduce the amount of liquid to less than 1 cup. I have used ¾ cup orange juice and ½ cup water. If desired, you can reduce the water by ¼ cup.
• This sauce thickens as it cools down. Do not leave the sauce on KEEP WARM mode after you mash and simmer it. The sauce will keep cooking and become very thick.
• ¾ cup coconut sugar was just perfect for us. Feel free to add 1 cup if you prefer your chutney on the sweeter side.
• You can also reduce the cayenne and garam masala if you do not prefer spicy cranberry chutney or if you are making this for kids.
• Instant Pot timings differ based on geographic locations.
• Nutritional values provided here are a rough guide. Please consult a nutrition expert for more details and information.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 59kcal | Carbohydrates: 15g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 327mg | Potassium: 92mg | Fiber: 2g | Sugar: 9g | Vitamin A: 150IU | Vitamin C: 23mg | Calcium: 15mg | Iron: 1mg

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