Cranberry Chutney | A Sweet and Spicy Cranberry Chutney Recipe (2024)

FAQs

How long will cranberry chutney last in the refrigerator? ›

How Long Does Cranberry Chutney Keep + Tips For Serving. Whether you're hosting or guest-ing, your Thanksgiving prep starts right here! This easy cranberry sauce recipe makes a tart side dish that keeps for 10-14 days in the fridge.

Sugar – you NEED sugar in this recipe to cut through the tartness of the cranberries. I use cane sugar here, but you can use any sugar of choice, from granulated, to coconut sugar, to maple syrup.

If you haven't tried the cranberry chutney yet, you're in for a treat. It's made with the freshest tangy Wetlands cranberries. Just pick some up from the Pilgrim's Bounty vendor if you want to try your hand at making chutney. The recipe should be in your bountiful cookbook.

There is an important difference between cranberry sauce and cranberry relish and that is that cranberry relish is made from raw ingredients blended in a food processor (it's more fresh and tart tasting) and cranberry sauce is cooked and often much sweeter than relish.

Yes, you can freeze homemade cranberry sauce—and it works well.

You do need to put the chutney into jars that have been sterilised (as directed in step 1 of the recipe) and they need to have lids that are vinegar-proof, so that the seal doesn't deteriorate during storage. Also once the chutney has been opened it should be stored in the fridge.

If you don't have maple syrup (pancake syrup WILL NOT do, y'all), try honey or a more neutral sweetener like agave syrup, brown rice syrup, or even simple syrup. All of these syrupy ingredients are a perfect quick fix for bitter cranberry sauce.

My cranberry sauce is too sweet now that I taste it. How do I fix it? Add a splash of red wine or apple cider vinegar and a pinch of salt to lessen sweetness.

How Do You Neutralize Sour Taste in Food? If a dish is too sour, add a little bit of sugar! Sweetness balances out sour flavors, so if something makes your mouth pucker, a dash of sugar may help soften the blow of the sour food.

Fresh cranberries are harvested in the fall and are usually only available at your local grocery store from October through December. Fortunately, cranberries can be frozen for up to a year, so remember to stock up with an extra bag or two around the holidays to use throughout the year.

How do you upgrade canned cranberry sauce? ›

Adding a teaspoon or two of fresh lemon or orange zest, a tablespoon of chopped candied peel, or even a splash of juice to your canned sauce will brighten flavors and bring in some homemade flavor.

68 percent of Americans say they love the taste of cranberry sauce. Another 15 percent just love the way it jiggles! Six in ten Americans say cranberry sauce has and always will be on their Thanksgiving table.

Nutritional Facts Face-Off

The homemade cranberry sauce has nearly half the calories, carbohydrates, and sugars compared to the store brand. It also has more fiber as well as potassium! Thankfully, buying cranberry sauce at the store is not the only option.

The reason cranberry sauce goes so well with Thanksgiving dinner has everything to do with tannins. Located in the cranberry's skin, tannins bind with protein and fats—such as turkey, gravy, and buttery mashed potatoes—much the way a tannin-forward red wine, like Chianti, pairs with a fatty steak.

Costs are up

That includes cranberry sauce, whose price is up about 18% compared to last year because cranberry crops are smaller this year, sparking a supply squeeze.

Whether it's mango, pineapple or another flavor, unopened chutney can stay in your cupboard for up to a year. After the jar has been opened, store the chutney in your fridge for up to two months.

When to Toss Cranberry Sauce. Cranberry sauce will last for two hours at room temperature. Homemade cranberry sauce will last in the fridge for 10 to 14 days. Canned cranberry sauce that has been opened will last up to a week in the fridge.

Warm jams and chutneys should always be put into warm jars as if the glass is cold the sudden change in heat could cause them to crack. Once the jars are cool they should be clearly labelled and stored in a cool, dry and dark place. Jams and chutneys should last for up to 1 year if unopened.

Storage Solutions:

Pour the finished chutney into a clean serving bowl or storage jar. This chutney keeps well in the refrigerator, staying fresh for up to two weeks when sealed tightly in an airtight container.