Cranberry-Maple Chutney

  • serves 6
Christine Cushing
Christine Cushing

Courtesy Rory Golden, Executive Chef, Deerhurst Resort, Huntsville, ONIt is important to let the cranberries cook so that the natural sugars turn to starch. Do not overcook or all sugars will become starch and make the chutney become too thick as it cools. The chutney may be used for chicken, pates, wild game or fruit displays.

29 Ratings
Directions for: Cranberry-Maple Chutney


1 lb(s) cranberries, fresh or frozen (454 g)

3 oz white vinegar (90 ml)

1 small onion, diced

juice of 1 orange

zest of 1 orange

2 Tbsp canola oil (30 ml)

1 tsp cinnamon (5 ml)

½ tsp nutmeg (2 ml)

½ tsp dry mustard (2 ml)

3 oz Deerhurst maple syrup, or to taste (90 ml)


1. Heat the canola oil, add the diced onions and let sweat until soft and transparent, about 4 to 5 minutes. Add the white vinegar. Add the cranberries, orange juice and zest, cinnamon, nutmeg and dry mustard. Let simmer until the first cranberries start to pop, about 5 minutes. Add the maple syrup. Let cool to room temperature then refrigerate until serving. Note that the chutney will thicken as it cools. If the chutney, when cool, becomes too thick adjust with orange juice or maple syrup depending on the sweetness required.

See more: North American, Side, Berries

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