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Texas Cranberry Chutney

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Texas Cranberry Chutney is the perfect sweet and slightly spicy addition to any holiday table.

Texas Cranberry Chutney is a both tart and spicy, perfect for your holiday table

Guys. It’s that time of year again.

It’s time to start thinking about your Thanksgiving menu.

Dun dun dunnnnnnnn…

Ok, I know that, logically, Thanksgiving is still a few weeks away. But trust me, that time is going to fly by and the holiday will be here before we know it!

And if you start planning your menus bit by bit now, you will be amazed at how much less stressed and overwhelmed you will feel the week of Thanksgiving.

I used to give a similar speech to my college roommates regarding why I always started research papers early. They all gave me the blank stares I feel like you’re giving your computer screens now.

So we’ll start off small. No turkey recipes, not even a major side dish. We’ll start with a cranberry recipe…just to ease you into the swing of things.

Texas Cranberry Chutney is a tart and slightly spicy addition to the holiday table

CRANBERRY JALAPEÑO CHUTNEY

Texas Cranberry Chutney is my aunt’s famous cranberry chutney recipe, which I have altered ever-so-slightly.

Her recipe uses canned cranberry sauce as the base, but I found that it really only takes about 5 extra minutes and minimal effort to start with a base of fresh cranberries – and think of the preservatives that we are cutting out! Holla!

My dad and uncle literally INHALE this stuff every Thanksgiving and Christmas. Forget just putting it on turkey…they eat it with ham, with pork, on leftover turkey sandwiches, by the spoonful…truly, my aunt can never make enough Texas Cranberry Chutney keep them happy.

It’s as much of a Thanksgiving staple for them as Pecan Raisin Pie and Fluffy No-Knead Refrigerator Rolls.

The reason why they love it so much? The jalapeňos.

YES, that’s right. This isn’t your average sweet cranberry sauce; jalapeňos are what give this cranberry chutney a kick that pairs perfectly with the tartness of the cranberries. Some sliced green onions add another savory element that you’ll love.

Texas Cranberry Chutney is a tart and spicy holiday condiment

HOW TO MAKE CRANBERRY CHUTNEY

Even though I changed up my aunt’s recipe to use fresh cranberries instead of canned, it is still easy to make.

Start by draining the crushed pineapple really well and patting it dry with paper towels. You want as little liquid as possible coming from the pineapple by the time you add it to the chutney.

Add the cranberries, granulated sugar and water to a saucepan and cook for about 5 minutes, just until the cranberries start to break down. Then add the brown sugar, pineapple, ginger and salt.

Use cream cheese and cranberry chutney to make a super easy Cranberry Cream Cheese Dip

Cook the sauce until it thickens. Once you remove it from the heat, stir in the jalapeňos and green onions. Add more jalapeňos and/or leave the seeds and membranes in them depending on how spicy you want the final chutney to be.

Want to know the best part about Texas Cranberry Chutney? Not only is it a snap to prepare, but it gets better the longer it sets, which means that you are better off making it the day before and crossing one more thing off of your Thanksgiving Day to-do list.

And since it is a little tart, a little sweet and a little spicy, it is sure to please everyone’s varying taste buds.

And I think that’s something for which we can all be thankful.

For an easy holiday appetizer, try using your Texas Cranberry Chutney to make Cranberry Cream Cheese Dip!

Texas Cranberry Chutney is a bursting with tart cranberries and spicy jalapenos

Yield: 1 quart

Texas Cranberry Chutney

Texas Cranberry Chutney is a both tart and spicy, perfect for your holiday table

Texas Cranberry Chutney is the perfect sweet and slightly spicy addition to any holiday table.

Prep Time 5 minutes
Cook Time 15 minutes
Chill Time 2 hours
Total Time 2 hours 20 minutes

Ingredients

  • 12 ounces fresh or frozen cranberries
  • 3/4 cup granulated sugar
  • 3/4 cup water
  • 1 20-ounce can crushed pineapple
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1-2 jalapeños, seeded and minced
  • 3 chopped green onions

Instructions

Using a fine mesh strainer, thoroughly drain the pineapple and pat dry with paper towels. Set aside.

In a saucepan, combine cranberries, water and granulated sugar over medium-high heat. Bring to a boil; reduce heat to medium and allow to cook for about 5 minutes, until the cranberries are starting to break down.

Stir in the pineapple, brown sugar, ginger and salt. Return to a boil then reduce heat to low and simmer until thickened, about 5 minutes. (At this point, you may want to taste the sauce for tartness - if it is too tart, add 1 to 2 more tablespoons of granulated sugar.)

Remove from heat, add jalapeño (or jalapeños, depending on how hot you want your chutney to be) and green onions. Cover and allow to chill in the fridge for at least 2 hours, though overnight is best.

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Judy

Friday 13th of November 2020

I want to make this!!! But, I would like to make some for gifts, so what size jar would I need per recipe, please?

Stephie

Wednesday 2nd of December 2020

Hi Judy – You would probably need about a quart-size jar if you want to package up the whole recipe, but you could also package it in smaller jars (pint-size, for example). Just note that this will need to be refrigerated as it is not shelf-stable.

Cindys Recipes and Writings

Saturday 22nd of November 2014

Your chutney looks amazing! Thanks for sharing at Foodie Friends Friday!

Lynn

Tuesday 10th of December 2013

If I wanted to put it in a jar and bring it as a hostess gift (in addition to bringing as an appetizer with cheese and crackers), how long will this keep?

Stephie

Tuesday 10th of December 2013

That's a great idea! Honestly, it never lasts past a day in my family, but I would say it could last at least 3-4 days in the fridge. I'd make it the morning of or night before your party so the flavor has time to develop.

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Saturday 23rd of November 2013

[…] I got all excited when I saw this recipe from Stephie @ Eat Your Heart Out and knew I had found the inspiration for my Thanksgiving Chutney this […]

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Thursday 21st of November 2013

[…] Texas Cranberry Chutney from Eat Your Heart Out […]