Spicy, tangy, and sweet, this cranberry chutney goes great with turkey or as a snack with cheese and crackers. Apples, pears, cranberries, and onion are simmered with orange juice and cider vinegar and sweetened with sugar and cinnamon for a great cranberry sauce option.
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.
PER SERVING % DAILY VALUE In a saucepan, combine the cranberries, sugar, water, salt, cinnamon and cloves. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes. Add the onion, apple and pear; cook for 5 minutes. Remove from the heat; stir in raisins and lemon juice. Cover and refrigerate for 8 hours or overnight before serving.
Bring a pot of water with the 1/2 cup of sugar to a boil and boil cranberries until they pop, usually just a few minutes. Be careful not to over boil or they will be mushy. Add all other ingredients except raisins and mix well. Let set in fridge at least 1 hour or up to 24 hours.