Print

Cranberry Chutney with Toasted Bread

Print Recipe

A sweet and tangy cranberry chutney bursting with warm spices, served with toasted bread for a festive and flavorful appetizer or side dish.

Ingredients

Scale
  • 2 cups fresh or frozen cranberries
  • 1/2 cup orange juice
  • 1/2 cup brown sugar
  • 1/4 cup apple cider vinegar
  • 1 small apple, peeled and finely chopped
  • 1/4 cup raisins or dried cranberries
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon salt
  • 1 baguette or rustic bread, sliced
  • 2 tablespoons olive oil (for brushing bread)

Instructions

  1. In a saucepan, combine cranberries, orange juice, brown sugar, vinegar, apple, raisins, cinnamon, ginger, cloves, and salt.
  2. Bring to a boil over medium-high heat, then reduce heat and simmer for 15–20 minutes, stirring occasionally, until cranberries burst and mixture thickens.
  3. Remove from heat and let cool to room temperature. Chutney will continue to thicken as it cools.
  4. Meanwhile, preheat oven to 375°F (190°C). Arrange bread slices on a baking sheet and brush lightly with olive oil.
  5. Toast bread in the oven for 8–10 minutes, or until golden and crisp.
  6. Serve chutney at room temperature with toasted bread slices.

Notes

  • Chutney can be made up to a week ahead and stored in the fridge.
  • Excellent paired with cheese, roasted meats, or holiday leftovers.
  • Try adding chopped nuts or fresh herbs for extra texture and flavor.

Nutrition

Keywords: cranberry chutney, holiday appetizer, spiced chutney, vegan spread, chutney with bread

Find it online: https://yumcove.com/cranberry-chutney-with-toasted-bread/