Print Pin
5 from 3 votes

Cranberry Chutney

The ultimate Christmas cranberry chutney made with lots of lovely spice.
Course Condiments
Cuisine British
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 jars
Calories 304kcal
Author Diana


  • 450 grams red onion sliced
  • 50 grams fresh ginger chopped
  • 1 tsp chilli
  • 500 grams granulated sugar
  • 250 ml vinegar
  • 500 g cranberries
  • 1/2 tsp cloves grated
  • 1 tsp salt


  • Add all ingredients in a large saucepan. Then gently stir on medium heat until the sugar has dissolved.
  • Bring to the boil, then reduce heat and simmer uncovered, for about 20 minutes.
  • Keep stirring regularly until the cranberries and onion are soft and tender, and the mixture has thickened.
  • Spoon the hot chutney into sterilised jars and seal.


Store cranberry chutney in sealed jars in a cool, dark place.
The chutney will keep for up to 6 months. Chill once opened.


Calories: 304kcal | Carbohydrates: 76g | Sodium: 296mg | Potassium: 161mg | Fiber: 3g | Sugar: 67g | Vitamin A: 40IU | Vitamin C: 13.7mg | Calcium: 20mg | Iron: 0.3mg