Cranberry Peach Chutney
A vibrant, tangy chutney combining cranberries, peaches, and warm spices, perfect as a holiday relish or a flavorful condiment for meats and cheeses.
Ingredients
- 2 cups fresh cranberries ⓘ
- 1 cup apple cider
- 3/4 cup light brown sugar ⓘ
- 1/4 cup cider vinegar ⓘ
- 6 dried peach halves, diced ⓘ
- 1/3 cup golden raisins ⓘ
- 1/3 cup chopped crystallized ginger ⓘ
- 1/3 cup chopped red or yellow pepper ⓘ
- 1/3 cup finely chopped onion ⓘ
- 1 1/2-inch piece cinnamon stick
- 1/2 teaspoon salt ⓘ
- 1/4 teaspoon crushed red pepper flakes ⓘ
- pinch of ground cloves ⓘ
Instructions
- In a medium saucepan, combine all ingredients and heat to boiling over medium-high heat.
- Reduce heat to simmer and cook for 20 minutes, stirring occasionally.
- Allow the chutney to cool.
- Refrigerate until chilled before serving.
Tips & Substitutions
For a thicker chutney, cook it longer to evaporate more liquid. Feel free to substitute the dried peaches with apricots or even chopped fresh peaches if in season. If you prefer a milder flavor, reduce the crushed red pepper flakes. This chutney can be customized with other fruits, such as apples or pears, for a unique twist.
Serving Suggestions
Serve this Cranberry Peach Chutney alongside roasted meats, such as turkey or pork, to enhance their flavors. It also pairs beautifully with cheese platters or as a spread on sandwiches. For a refreshing side, consider pairing it with Jackie Kennedy's Cucumber Salad for a balanced meal.
Storage & Reheating
Store leftover chutney in an airtight container in the refrigerator for up to two weeks. If you want to preserve it longer, consider canning it. To reheat, gently warm it on the stove over low heat, stirring occasionally, until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry Peach Chutney contains roughly 427 calories, with 4g protein, 75g carbohydrates, and 15g fat. It is a good source of dietary fiber (19% of the Daily Value), calcium (14% of the Daily Value), and iron (12% of the Daily Value). Note that it is relatively high in sodium, at 505mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen cranberries instead of fresh?
Yes, frozen cranberries can be used in this recipe. Just make sure to thaw and drain any excess liquid before using them. The flavor will still be delicious, but the texture may be slightly softer.
How can I adjust the sweetness of the chutney?
You can adjust the sweetness by decreasing the amount of light brown sugar or adding more apple cider. Taste the chutney during the cooking process to find the right balance that suits your preference.
Is this chutney suitable for canning?
Yes, this chutney can be canned. Ensure you follow proper canning procedures for safety. Use sterilized jars, and process them in a water bath for the recommended time for your altitude to ensure a safe seal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).