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  • Writer's pictureElaine

Cranberry Coriander and Mint Chutney

Updated: Oct 30, 2023

Another fall classic for holiday feasting!

Canning up a few jelly jars also saves this luscious condiment for summer sandwiches and all year charcuterie boards. My Mister enjoys this like a jam on toast, I stir it into yogurt and oatmeal. If you like sweet, sour and tart, this is the condiment for you.

Chutney is a sweet and sour pickle jam, of sorts, traditionally a fruit or vegetable cooked up with herbs, spices, sugar and vinegar into a relish.

This recipe has been with me so long I have lost its origin 😩 in order to credit it. My apologies but sincere thank you to the author.

The tart berries and mint in this chutney make it extremely refreshing with any kind of peppered meat or spicy cheese. In the years before we became full vegetarians we used to partner it with a black pepper rubbed roast pork loin.

It holds up on its own with a soft Brie and crackers too.

The recipe:

4 cups organic cranberries (tip: a 12 Oz bag is about 3 cups once rinsed and sorted)

2 cups orange juice

1 cup organic apple cider

1 cup granulated sugar

3/4 cup brown sugar

1/4 cup cider vinegar

2 cinnamon sticks

12 fresh mint leaves

1 Tablespoon ground coriander

Combine all ingredients in a large saucepan over medium heat. Cook until the chutney is reduced to a thick consistency and nearly all the berries are broken down. This could take 1-2 hours. Stir consistently.

Remove cinnamon sticks.

Jar up and process in a hot water bath for 10 minutes. Will keep for a week or so in the fridge if holding fresh.

If you are making for a large family and the many friends like I am fortunate to be serving, you can quadruple this recipe in a deep soup pot. I do this and make 23 jelly jar 1/2 pints per batch, 2-3 batches a season. The tiny 1/4 pint size jars are perfect for just a "one meal for two persons" side relish with no need to store a leftover, or a charcuterie board. There are never any of these chutney jars left on the shelf by the time cranberries come back into season in November again.

Here's the math for the big batch: 16 Cups Cranberries, 4 cups Sugar, 3 Cups Brown Sugar, 8 Cups Orange Juice, 4 Cups Apple Cider, 1 Cup Cider Vinegar, 8 Cinnamon Sticks, 48 Mint Leaves, 4 Tablespoons Ground Coriander

Mmmmmm... a big bowl of fresh mint.... what will I do with any leftovers??? ☺️ Moscow Mule!!!

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