Baked Cranberry Chutney

NEW!! That is cranberry sauce chutney! And it’s baked in 1 pan so completely handsfree! Just add all ingredients including some green chili, cinnamon and Garam masala to a baking dish and bake! Stovetop option in notes

This cranberry chutney can be a part of my Indianized Thanksgiving spread. This gets baked within the oven. Actually, the entire spread is pretty hands-free.

We bake most of the dishes for this spread within the oven, in order that there’s much less standing around and sautéing things on the stove. As a substitute of cooking this cranberry chutney in a pan, I just add all of it to a baking dish, and bake it. It’s easy as that! 

After baking, you just mash it a little bit bit to get an wonderful, jammy texture, and the cranberry chutney is prepared. 

If you happen to prefer to cook your chutney on the stovetop, see the notes within the recipe card for those cooking directions.

Why You’ll Love Indian Cranberry Chutney

• easy oven recipe — no standing over the stove!
• sweet cranberry with spicy chilis and savory garam masala
• no chopping or slicing!
• naturally gluten-free, soy-free, nut-free, and oil-free

More Indian Chutnies

Recipe Card

Print Recipe

Cranberry Chutney

This isn’t your typical cranberry sauce! 1 Pan dump and bake spicy cranberry chutney adds Indian flavors, like hot chili and garam masala, for a mind-blowingly flavorful chutney.

Prep Time5 minutes mins

Cook Time30 minutes mins

Total Time35 minutes mins

Course: Side, Side Dish

Cuisine: Indian Fusion

Keyword: cranberry chutney

Servings: 6

Calories: 58kcal

Creator: Vegan Richa

Ingredients

• 10 ounces (283.5 g) cranberries fresh or frozen
• 3 tablespoons of maple syrup
• 1 tablespoon sugar or more, to taste
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon garam masala
• 1/2 or 1 hot green chili finely chopped, like serrano or Indian chili
• 1/4 teaspoon garlic powder
• 1 teaspoon lemon juice
• 1/2 teaspoon lemon zest
• 1/4 cup (59.15 ml) water

Instructions

• Preheat the oven to 400° F (205° C).

• Add all the ingredients to an 8×5” or similar-sized baking dish. If you happen to’re doubling this recipe, increase the scale of the baking dish, as well, in order that the cranberries are stacked about 2 high, but not any more. You furthermore may don’t wish to use too large a baking dish, where the cranberries are only in a single layer, because then they’ll turn crispy as an alternative jammy.

• Mix the whole lot within the baking dish rather well, cover the dish with parchment paper, then put it into the oven. Bake for half-hour or longer, until the cranberries are very tender and simply mash once you press them.

• Remove the baking dish from the oven. Then, using a spatula, mash the cranberries and blend rather well until they reach a jammy texture. (I often add a number of teaspoons more sugar at this point, while the mixture continues to be hot ). Press and blend it, in order that it gets much more jammy. adjust consistency with water if needed. Garnish with some black pepper and serve.

Notes

Stovetop:  add all the ingredients for the cranberry chutney right into a saucepan. Partially cover, and cook for 10 minutes, then press the cranberries. In the event that they’re already beginning to get tender, then press to mash the cranberries and blend , and your chutney is prepared. If not, then proceed to cook for longer. In the event that they’re beginning to thicken and dry out an excessive amount of, add in a number of tablespoons more water, and proceed to cook until the cranberries are tender and could be easily mashed. Press many of the cranberries, and stir rather well to make them jammy. Cook for one more minute or 2 to thicken a little bit bit, after which switch off heat.
This recipe is of course gluten-free, soy-free, nut-free, and oil-free.

Nutrition

Nutrition Facts

Cranberry Chutney

Amount Per Serving

Calories 58
Calories from Fat 1

% Day by day Value*

Fat 0.1g0%

Saturated Fat 0.003g0%

Sodium 99mg4%

Potassium 64mg2%

Carbohydrates 15g5%

Fiber 2g8%

Sugar 10g11%

Protein 0.3g1%

Vitamin A 33IU1%

Vitamin C 7mg8%

Calcium 16mg2%

Iron 0.1mg1%

* Percent Day by day Values are based on a 2000 calorie weight loss plan.

Ingredients and Substitutions

• cranberries – Fresh or frozen is nice.
• maple syrup – For moisture and sweetness.
• sugar – For a touch more sweetness.
• dried spices – This chutney has flavors of cinnamon, garam masala, and garlic powder.
• hot green chili – Use a Serrano or Indian chili, should you can. Use half for less heat and the entire chili for spicier.
• lemon juice and zest – Adds a stunning, citrusy zing!
• water – For moisture.

Suggestions

• Don’t over- or under-fill the pan! If you happen to underfill, the cranberries shall be dry and crunchy. If you happen to overfill, they won’t cook down properly.
• Your chutney is prepared when the cranberries mash easily. You follow up baking with mashing by hand to get that good, jammy texture.

Methods to Make Baked Cranberry Chutney

Preheat the oven to 400° F (205° C).

Add all the ingredients to an 8×5” or similar-sized baking dish. If you happen to’re doubling this recipe, increase the scale of the baking dish, as well, in order that the cranberries are stacked about 2 high, but not any more. You furthermore may don’t wish to use too large a baking dish, where the cranberries are only in a single layer, because then they’ll turn crispy as an alternative jammy. 

Mix the whole lot within the baking dish rather well, cover the dish with parchment paper, then put it into the oven. Bake for half-hour or longer, until the cranberries are very tender and simply mash once you press them. 

Remove the baking dish from the oven. Then, using a spatula, mash the cranberries and blend rather well until they reach a jammy texture. I often add a number of teaspoons more sugar at this point, while the mixture continues to be hot and likewise adjust the consistency with water if needed. Press and blend it, in order that it gets much more jammy. Garnish with some black pepper and serve.

Stovetop Directions

Add all the ingredients for the cranberry chutney right into a saucepan. Partially cover, and cook for 10 minutes, then press the cranberries.

In the event that they’re already beginning to get tender, then mash and blend in, simmer for one more minutes and your chutney is prepared. If not, then proceed to cook for longer. In the event that they’re beginning to thicken and dry out an excessive amount of, add in a number of tablespoons more water, and proceed to cook until the cranberries are tender and could be easily mashed.

Press many of the cranberries, and stir rather well to make them jammy. Cook for one more minute or 2 to thicken a little bit bit, after which switch off heat

Ceaselessly Asked Questions