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Auntie Nadia’s Cranberry Chutney Recipe

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Event Producer Jenell Cruickshank shares a recipe from her Auntie Nadia – a delicious cranberry chutney that’s the perfect accompaniment to a holiday meal – and that makes a special gift for everyone to take home.

In my family for the holidays, we all have our responsibilities to make a beautiful spread. The things you look forward to when you visit family, especially traditional Jamaican items, Rice and Peas, Sorrel, Oxtails, Rum Cake etc. (I only do the veggies and bring the flowers lol). Auntie Nadias Cranberry Chutney has become a sweet/savory treat we look forward to, plus everyone gets a jar to take home! The gift that keeps on giving 😊

Auntie Nadia's Words

I was shopping for ingredients to make a fruit platter for Raynor’s (her son) elementary school Christmas party. While doing that I came across fresh cranberries and thought they’re beautiful red color would be great on a fruit platter for Christmas, but when I got home and tried them, I said no too tart, children would not care to eat those. I thought I would eat them but after a couple days they were too tart even for me.  So, I went looking for other ways to use up these cranberries. That’s when I found a recipe in an issue of Oprah Magazine. I’ve tweaked it and made my own variation of the original recipe for many years now. My family and friends continue to enjoy.

Auntie Nadia's Cranberry Chutney

by Auntie Nadia

Makes 8 cups or about 4 pint size jars.

Ingredients

  • 4 cups fresh or frozen cranberry picked over and stemmed
  • 2 ½ cups sugar
  • 6 Whole Cloves
  • 2 – 3” cinnamon sticks
  • 1 tsp salt
  • 2 (6oz) Granny Smith Apples Peeled, Cored & Cut into ½ inch dice
  • 1 ( 5oz) yellow onion diced
  • 1 cup golden raisins
  • 2 firm (6oz) Bosc or Anjou Pears, Peeled, Cored & cut in ½ inch dice
  • 1/3 cup diced crystallized ginger

Procedure

  1. In a deep 6 qt. saucepan combine cranberries, sugar, 11/2 cup water, cloves, cinnamon sticks and salt.

  2. Bring to boil over medium heat, stirring frequently to dissolve sugar.

  3. Cook until berries begin to pop, 10-12 minutes. Adjust heat so mixture barely simmers.

  4. Stir in apples, pears, onion, raisins, and ginger. Continue to cook stirring frequently until thick, 10-12 minutes longer.

  5. Remove from heat and allow mixture to cool to room temperature.

  6. Discard visible cinnamon sticks and cloves.

  7. Refrigerate in tightly sealed jars for up to two months.

  8. Attach a ribbon and gift tag with suggested serving ideas e.g. serve with Christmas turkey or ham or spread on turkey sandwiches. 

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