Nothing give cranberries a worse name than the tinned stuff that comes out at this time of year.  Wobbly, gloppy, insipid glop. If more time was spent in the simple preparation of these little crimson jewels, I think more people would enjoy them.

This chutney is meant to be canned, but you could make a batch and use it fresh. It was great on a slice of fresh bread!

Cranberry Orange Chutney


24 ounces fresh whole cranberries
2 cups chopped white onion
2 cups golden raisins
1½ cups white sugar
1½ cups packed brown sugar
2 cups white distilled vinegar
1 cup orange juice
Julienned peel of 1 orange – pith removed
4 teaspoons peeled, grated fresh ginger
3 sticks cinnamon


  1. Prepare lids and jars according to manufacturer’s directions.
  2. Rinse cranberries well.
  3. Combine all ingredients in a large pot.
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  5. Bring to a boil over high heat; reduce heat and simmer gently for 15 minutes or until cranberries are tender.
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    I like listening to them pop while they cook, after a few minutes they have cooked down.

  7. Stir often to prevent sticking or burning.
  8. Remove cinnamon sticks and discard them.
  9. Ladle the hot chutney into clean, hot half-pint jars, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.
  10. Process in a boiling water canner 10 minutes.
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    Makes about 8  – 1/2 pint jars.

    Until next time, Eat Well & Keep Digging!