Hamdi Saidani This easy Julia Child Cranberry Chutney is the perfect quick and delicious side dish for your next meal. Made with fresh cranberries, apples, and warm spices, it’s a simple yet flavorful addition to any table. You can even adjust the ingredients based on what you have on hand!
Ingredients Needed
- 1 cup water
- ¾ cup white sugar
- 1 (12-ounce) package fresh cranberries
- 1 cup diced peeled apples
- ½ cup cider vinegar
- ½ cup raisins
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground allspice
- ⅛ teaspoon ground cloves
How To Make Julia Child Cranberry Chutney
- Prepare the Ingredients: Gather all ingredients and set them aside in separate bowls.
- Boil Water and Sugar: In a medium saucepan, bring 1 cup of water and ¾ cup of white sugar to a boil over medium heat.
- Add Remaining Ingredients: Stir in 12 ounces of cranberries, 1 cup of diced peeled apples, ½ cup of cider vinegar, ½ cup of raisins, ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon ground allspice, and ⅛ teaspoon ground cloves. Bring to a boil again.
- Simmer the Mixture: Reduce the heat and let the chutney simmer gently for about 10 minutes, stirring occasionally.
- Cool the Chutney: Transfer the mixture into a mixing bowl. Place plastic wrap directly on the surface of the chutney to prevent a skin from forming. Let it cool to room temperature before serving.
Recipe Tips
- Use Fresh Cranberries: Fresh cranberries give the chutney a better texture and flavor than frozen ones. If you use frozen, thaw them first to avoid excess water.
- Taste Before Serving: The chutney can be tangy or sweet depending on the apples and raisins you choose. Taste it and add extra sugar or vinegar if needed.
- Adjust the Spices: If you prefer a spicier chutney, add a pinch of cayenne pepper or more cinnamon for extra warmth.
- Cool Completely: Let the chutney cool completely before serving to let the flavors blend and intensify.
- Storage: Store the chutney in an airtight container in the fridge for up to a week. It also makes a great gift in small jars!
How To Store & Reheat Leftovers
- Refrigerate: Place leftover cranberry chutney in an airtight container. Store it in the refrigerator for up to one week.
- Freeze: Leftover cranberry chutney can be frozen for up to 3 months. Allow it to cool completely, then transfer it into an airtight container or freezer-safe bag. When ready to use, thaw it overnight in the fridge before serving.
- Reheating: Please reheat leftover cranberry chutney on the stovetop over low heat for 5-7 minutes, stirring occasionally, or in the microwave for 1-2 minutes, stirring halfway through, until fully warmed.
Nutrition Fact
Serving Size: 1 tablespoon (approximately 19 grams)
- Calories: 40 kcal
- Total Fat: 0 g
- Saturated Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 0 mg
- Potassium: 0 mg
- Total Carbohydrate: 10 g
- Dietary Fiber: 0 g
- Sugars: 10 g
- Protein: 0 g
More Julia Child Recipes:
Julia Child Cranberry Chutney
Description
This easy Julia Child Cranberry Chutney is the perfect quick and delicious side dish for your next meal. Made with fresh cranberries, apples, and warm spices, it’s a simple yet flavorful addition to any table. You can even adjust the ingredients based on what you have on hand!
Ingredients
Instructions
- Prepare the Ingredients: Gather all ingredients and set them aside in separate bowls.
- Boil Water and Sugar: In a medium saucepan, bring 1 cup of water and ¾ cup of white sugar to a boil over medium heat.
- Add Remaining Ingredients: Stir in 12 ounces of cranberries, 1 cup of diced peeled apples, ½ cup of cider vinegar, ½ cup of raisins, ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon ground allspice, and ⅛ teaspoon ground cloves. Bring to a boil again.
- Simmer the Mixture: Reduce the heat and let the chutney simmer gently for about 10 minutes, stirring occasionally.
- Cool the Chutney: Transfer the mixture into a mixing bowl. Place plastic wrap directly on the surface of the chutney to prevent a skin from forming. Let it cool to room temperature before serving.
Notes
- Use Fresh Cranberries: Fresh cranberries give the chutney a better texture and flavor than frozen ones. If you use frozen, thaw them first to avoid excess water.
- Taste Before Serving: The chutney can be tangy or sweet depending on the apples and raisins you choose. Taste it and add extra sugar or vinegar if needed.
- Adjust the Spices: If you prefer a spicier chutney, add a pinch of cayenne pepper or more cinnamon for extra warmth.
- Cool Completely: Let the chutney cool completely before serving to let the flavors blend and intensify.
- Storage: Store the chutney in an airtight container in the fridge for up to a week. It also makes a great gift in small jars!
Julia Child Cranberry Chutney
