Vegan Cranberry Orange Chutney

Name: Vegan Cranberry Orange Chutney
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 16 servings
Cuisine: British
Ingredients: 12 oz (340 g) fresh or frozen cranberries, rinsed, with any soft or shriveled berries discarded; 1 large (250 g) large orange, zested, then peeled, white pith removed, and flesh chopped into ½-inch (1 cm) pieces, juices kept; 3½ oz (100 g) small red onion, finely diced; 2 tbsp (20 g) fresh ginger, peeled and finely grated; 1 tbsp (15 ml) neutral oil such as sunflower or light olive oil; 1 tsp (5 g) yellow mustard seeds; 1 stick (3-inch / 8 cm) (3 g) cinnamon stick; ½ tsp (1 g) ground allspice; ⅛ tsp (0.3 g) ground cloves; ¼ cup (40 g) golden raisins (sultanas); ½ cup (120 ml) pure maple syrup; ¼ cup (60 ml) apple cider vinegar; ¼ cup (60 ml) water; ½ tsp (3 g) fine sea salt; black pepper, freshly ground, to taste

From the MyKitchenBank Kitchen

A glossy, ruby-red British-style chutney made by simmering fresh cranberries with orange, red onion, fresh ginger and warm spices, sweetened only with maple syrup. Tangy, lightly sweet and perfect with cheese boards, roasts, nut loaf or sandwiches.

Prep: 20 min
Cook: 35 min
Wait: 1 hr
Total: 1 hr 55 min
Makes: About 2½ cups (600 ml), enough to fill two 8-oz (250 ml) jars

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Ingredients

16 servings

12 oz (340 g) fresh or frozen cranberries, rinsed, with any soft or shriveled berries discarded
1 large (250 g) large orange, zested, then peeled, white pith removed, and flesh chopped into ½-inch (1 cm) pieces, juices kept
3½ oz (100 g) small red onion, finely diced
2 tbsp (20 g) fresh ginger, peeled and finely grated
1 tbsp (15 ml) neutral oil such as sunflower or light olive oil
1 tsp (5 g) yellow mustard seeds
1 stick (3-inch / 8 cm) (3 g) cinnamon stick
½ tsp (1 g) ground allspice
⅛ tsp (0.3 g) ground cloves
¼ cup (40 g) golden raisins (sultanas)
½ cup (120 ml) pure maple syrup
¼ cup (60 ml) apple cider vinegar
¼ cup (60 ml) water
½ tsp (3 g) fine sea salt
black pepper, freshly ground, to taste

Equipment (6)

3-quart (3 L) heavy-bottomed saucepan
Fine grater or Microplane
Chef's knife and cutting board
Wooden spoon or heatproof spatula
Two 8-oz (250 ml) glass jars with lids
Measuring cups and spoons

Steps

Before you start

Wash two 8-oz (250 ml) jars and lids in hot soapy water, rinse well and let them air dry.
Use fresh or frozen cranberries. Frozen berries do not need thawing, but add 3–5 minutes to the simmering time.
Use an unwaxed or well-scrubbed orange, and zest it before you peel and chop it.
The chutney thickens a lot as it cools, so judge doneness by the spoon-trail test in step 6, not by how runny it looks hot.

1
Prepare the aromatics
- Finely dice the red onion and peel and finely grate the ginger.
- Rinse the cranberries and discard any soft, shriveled or discolored berries.
- Measure out the spices and raisins so everything is ready to go.
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Ready when: Onion is in pieces about ¼ inch (6 mm) and ginger is a fine pulp.
Tip: Grate ginger on a fine grater and scrape the pulp from the back of the grater so no flavor is wasted.
2
Prepare the orange
- Finely grate the zest of the orange into a small bowl.
- Cut off the top and bottom, then slice away the peel and white pith following the curve of the fruit.
- Chop the flesh into ½-inch (1 cm) pieces, removing any seeds, and keep all the juice with it.
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Ready when: No white pith remains on the orange pieces.
Tip: Work over a bowl to catch the juice; it adds a lot of flavor.
3
Soften onion and spices
- Heat the oil in the saucepan over medium heat for 1 minute.
- Add the onion and cook, stirring often, for 4 minutes.
- Add the ginger, mustard seeds, cinnamon stick, allspice and cloves and stir for 1 minute.
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Ready when: Onion is soft and translucent, and the spices smell fragrant; mustard seeds may begin to pop.
Tip: Lower the heat if the onion browns or the spices start to scorch.
4
Add liquids and orange
- Pour in the maple syrup, cider vinegar and water.
- Add the chopped orange with its juice, the orange zest, the raisins and the salt.
- Stir and bring to a gentle boil, about 3 minutes.
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Ready when: Small bubbles break steadily across the surface.
5
Simmer the cranberries
- Add the cranberries and return to a simmer.
- Reduce the heat to medium-low and cook for 20 minutes, stirring every 3–4 minutes and scraping the bottom of the pan.
- The berries will pop and collapse into the syrup; gently press any stubborn ones against the side of the pan with the spoon.
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Ready when: Most berries have burst and the mixture looks glossy and noticeably thicker.
Tip: Stir more often toward the end; thick chutney sticks and scorches easily.
6
Reduce until jammy
- Continue simmering for 5–8 minutes more, stirring constantly.
- Drag the spoon across the bottom of the pan: the chutney is ready when the trail stays open for 2–3 seconds before closing.
- Remove from the heat, then taste and add the pepper, plus a little more salt if needed.
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Ready when: The spoon leaves a trail that stays open for 2–3 seconds, and the chutney mounds on the spoon.
Tip: It will firm up considerably when cool, so don't over-reduce into a paste.
7
Cool in the pan
- Remove and discard the cinnamon stick.
- Leave the chutney in the pan, uncovered, for 30 minutes, stirring once or twice.
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Ready when: Chutney is warm rather than hot and holds a soft, spoonable shape.
8
Jar and chill
- Spoon the chutney into the clean jars, leaving ¼ inch (6 mm) of space at the top.
- Cool completely, seal, and refrigerate for at least 30 minutes before serving so the flavors settle.
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Ready when: Chutney is cold and thick enough to spread.
Tip: Flavor is best after 24 hours in the fridge.

Good to know

Tips

Cranberries are very tart; if your batch tastes sharp when cool, stir in 1–2 tablespoons more maple syrup.
Use a non-reactive pan (stainless steel or enameled), as aluminum can taint the flavor and color.
Stir constantly during the last few minutes to prevent sticking.
Serve with cheddar, roast vegetables, nut roast or in a sandwich.

Make ahead

Make up to 2 weeks ahead; the flavor improves after a day or two in the fridge.

Storage & reheating

Refrigerate in sealed jars for up to 2 weeks. Freeze in an airtight container for up to 3 months and thaw overnight in the fridge. Serve cold or at room temperature, or warm gently in a small pan over low heat.

Substitutions

pure maple syrup → agave syrup or light brown sugar (100 g). Flavor is slightly less rounded; brown sugar gives a deeper, molasses note.
apple cider vinegar → white wine vinegar or malt vinegar. Malt vinegar gives a more traditional British tang.
golden raisins (sultanas) → chopped dried apricots or dates. Use the same weight.
small red onion → shallot. Use the same weight for a slightly milder flavor.