Freshly squeezed orange juice & whole cranberries meets ginger & sliced oranges to make the most incredible chutney for beef tenderloin, herb-crusted pork, roasted chicken and more. This belongs on your holiday table.
I made this at Thanksgiving to serve on a platter with some jellied cranberry sauce for everyone to eat with their turkey. It was delicious, and the best thing about it is that the holidays are just getting started and this chutney is perfect to use all season long!
Plus, there are tons of yummy ways to use this cranberry chutney so you can feast throughout the holiday season. This list that I’ve compiled is spouse-friendly, comes kid-approved, and is highly rated by guests, so there’s no way to go wrong with any of these!
Cranberry Yogurt with Honey-Almond Granola: Swirl 2-to-3 tablespoons of cranberry chutney into some vanilla yogurt and top with honey-almond granola for a delicious breakfast.
Cinnamon Raisin Bagels with Cream Cheese and Cranberry Chutney: Toast some cinnamon raisin bagels, or bagel of your choice; slather on some cream cheese & top with cranberry chutney. Yum!
Cranberry-Orange Oatmeal: For a delicious twist on a classic bowl of oatmeal, swirl some cranberry-orange chutney in with some oatmeal for a warm, comforting breakfast.
Whipped Cranberry Compound Butter: Mix a 1/2 cup of cranberry chutney with 1 cup of room temperature salted butter. Beat with a hand mixer for 2-4 minutes. Serve with toast, biscuits, French toast or pancakes.
Cranberry breakfast syrup: In a saucepan, warm a 1/2 cup of maple syrup with a 1/4 cup of cranberry chutney for the most delicious breakfast syrup to use with pancakes, waffles or French toast.
Brie & Cranberry Grilled Cheese: Melt 1 tablespoon of butter in a skillet over medium heat, and butter one side (each) of two slices of bread. Once butter is melted and sizzling, lay one slice of bread in the skillet. Top with several pieces of sliced Brie cheese (rind removed), cranberry chutney, and then another couple pieces of sliced Brie. Place the other piece of bread on top, and then carefully flip sandwich. When cheese is melted and gooey, it is ready to enjoy!
Turkey, Havarti and Cranberry sliders: I made these sliders a couple weeks ago, and they were a huge hit. If you make this chutney or have some leftovers on hand, replace the jam in my original recipe with the cranberry orange chutney from this recipe, and follow the same steps. They’re super yummy!!
Thyme-Crusted Pork Tenderloin with Cranberry Chutney: This was another popular recipe I made during the summer. I used a spiced plum jam in the original recipe, but you could substitute the plum for the cranberry, and it will be just as delicious!
Beef Tenderloin with Cranberry Sauce: Spoon some cranberry chutney over an herb-crusted beef tenderloin or serve the chutney on the side for a little extra special touch.
Cranberry Spiraled Ham: Nearly every Christmas ham is baked and served warm, and I plan to cover ours with this chutney before baking so that it becomes more like a glaze that candies on the ham as it bakes. Your guests will approve—promise!
Cranberry Meatballs or Little Smokies: Toss one 2-pound bag of frozen pre-cooked meatballs into a crockpot with one 12-ounce bottle of mild chili sauce, 2 cups cranberry chutney, 2 tablespoons orange juice and 1 tablespoon brown sugar. Cook on high 4-5 hours. You can follow the same process for the little smokies by substituting the meatballs for a 28-ounce package of little smokies.