I know Cranberry Sauce is typically reserved for festive holiday meals, but that’s not the case for cranberry chutney, or at least, it shouldn’t be. You can serve a spoonful of this chutney alongside any Indian meal or use it in place of Tamarind Chutney when making chaat – it makes for a nice seasonal twist. This chutney tastes great warm or cold. You can add some to warm brie and eat it with crackers, serve it on a Cheese Board, or add some to your morning toast.
Cranberry Chutney Ingredients
Instant Pot or Stovetop
You can make cranberry chutney in an instant pot or on the stovetop. The only real difference between these two methods is that with the stovetop, you’ll have to keep an eye on the pot (be prepared to jump a little every time you hear a cranberry pop, lol), whereas with an instant pot, you can mix everything together and walk away. A note about making this on the stovetop: it may seem like the amount of water isn’t enough but resist adding more as the cranberries will release their own liquid. That said, if you can’t take the stress of waiting for the juices to release into the saucepan (the IP has spoiled me, I now consider it stressful to watch a pot on the stove), an additional ¼ cup of water isn’t going to hurt. Make and enjoy this chutney often while cranberries are still in season!
Tips for Making Cranberry Chutney
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