Cranberry Ginger Chutney

Cranberry Ginger Chutney

Cranberry Ginger Chutney

Share a bit of your grateful heart with your gracious host this Thanksgiving.  A jar of Cranberry Ginger Chutney wrapped in cellophane with a cheery bow may even snag you another dinner invitation!

Cranberry Ginger Chutney

Have I mentioned how much I love to give and receive hostess gifts?  It doesn’t have to be much, just a little thoughtful something that whispers, “thanks.”  Cranberry Ginger Chutney is made with plump, fresh cranberries, so plentiful right now, dried apricots, and chunks of crystalized ginger.  After spending time together in a slow cooker, they turn into the most lovely sauce and will keep in the refrigerator for up to 6 months.  This is the perfect week to make a great big batch, fill your jars and wrap ’em up.  Now you’ll feel so ready for all of your holiday parties!

Cranberry Ginger Chutney

I like to make a big quadruple batch, about 12 cups worth, because I enjoy giving it and having it on hand. Here’s how to make a single batch, about 3 cups.  Begin by spraying a medium ( 3 1/2- to 5-quart) slow cooker with nonstick spray.  Combine the cranberries, sugar, ginger, apricots, cinnamon, salt, water, orange juice, and vinegar in the slow cooker. Cover the slow cooker and cook on low for 5 to 7 hours, or until the fruit is tender and the mixture is bubbling. (It will be thin.) Unplug and uncover the slow cooker. Let the chutney cool for 1 hour.

Cranberry Ginger Chutney

Ladle the chutney into a refrigerator container, or pretty glass jars for hostess gifts.  Cover and refrigerate for several hours, or overnight, until the chutney is chilled and thick.  Store the chutney, covered, in the refrigerator for up to 6 months.

Here’s a little tip, to give your chutney a little extra zing, before scooping it into jars, try adding just a drop of pure, food grade, GINGER Essential Oil.  It’s a brand new oil and really adds to the over all flavor and a little goes a long way!

There are lots of delicious ways to serve Cranberry Ginger Chutney.  Add this savory preserve alongside roasted poultry, to yogurt, with toast, on oatmeal, or add a little canola oil and balsamic vinegar to it for a yummy dressing.  The list can go on and on!  Here’s a couple of my favorite effortless ways to enjoy it.

I always keep a frozen poundcake in the freezer along with ice cream.  I heat the chutney and drizzle it over the cake and ice cream.  It’s a perfectly divine dessert for holiday guests that drop by!

Cranberry Ginger Chutney

If you’ve got crackers or crisp ginger snaps in the pantry and cream cheese in the fridge, arrange them on a platter and top the cream cheese with chutney that you’ve barely warmed for a gourmet starter!

Cranberry Ginger Chutney

5 from 1 reviews
Cranberry Ginger Chutney
 
Prep time
Cook time
Total time
 
Versatile Cranberry Ginger Chutney can be doubled and tripled and cooks in a slow cooker. Ladle it into pretty glass jars and wrap it up for holiday hostess gifts. Make it a part of your holiday buffet and add it to everyday foods to make them extra special!
Author:
Recipe type: Condiment
Cuisine: American
Serves: 3 cups
Ingredients
  • Nonstick cooking spray
  • 4 cups fresh cranberries, or 1 (16-ounce) package frozen cranberries
  • 1¼ cups sugar
  • 1 (2.7-ounce) jar crystallized ginger, chopped (about ⅓ cup)
  • ½ cup dried apricots, finely chopped
  • ½ teaspoon ground cinnamon
  • Dash of salt
  • 2 Tablespoons orange juice
  • 1 Tablespoon raspberry vinegar or red-wine vinegar
Instructions
  1. Spray a medium ( 3½- to 5-quart) slow cooker with nonstick spray.
  2. Combine the cranberries, sugar, ginger, apricots, cinnamon, salt, water, orange juice, and vinegar in the slow cooker. Cover the slow cooker and cook on low for 5 to 7 hours, or until the fruit is tender and the mixture is bubbling. (It will be thin.)
  3. Unplug and uncover the slow cooker. Let the chutney cool for 1 hour. Ladle the chutney into a refrigerator container. Cover and refrigerate for several hours, or overnight, until the chutney is chilled and thick.
  4. Store the chutney, covered, in the refrigerator for up to 6 months.
Notes
Give your Cranberry Ginger Chutney a little extra zing by adding a drop of pure, food grade, GINGER essential oil. Check my essential oil page for information about how to get some!

How do you use chutney and what are your best varieties?

It’s awesome, having you here!  Happy Pinning…

Cranberry Ginger Chutney

About The Author

Renée

Renée is passionate about making and sharing ALL things delicious! Her happy place really is her kitchen where she loves whipping up memories with her family and friends. Raised in sunny Southern California she's spent her adulthood in Idaho, both sides of her great state. She's married to an amazing man, and together they have 5 children, who gave them five more, and now they have 28 grandchildren. So there’s always a reason to cook and celebrate around their place!

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Welcome to CK!

We're Alison and Renée, and we're so glad you've joined us! Our kitchens are our happy place, where we're whipping up memories. Get comfy and check things out. We hope you find inspiring dishes and ways to better your life. Feeling optimistic, trying new things and sharing with those we love brings joy in all we do. It's time to cook, create and celebrate. CHEERS! Read More…

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