Spiced Cranberry Chutney

This Cranberry Chutney is delicious when served with cold cuts of meat or cheeses. A must have accompaniment for left over Christmas turkey! For best results, store in a cool dark place for a month before eating.

Makes 2 x 350 ml capacity jars


  • 2 cinnamon sticks
  • 1 teaspoon ground cloves
  • 450g cranberries
  • 40g dried apricots, finely chopped
  • 40g raisins
  • 40g crystallised ginger, chopped
  • 1 medium red onion, finely chopped
  • 350g brown sugar
  • Grated zest and juice of 2 oranges
  • 500ml red wine vinegar
  • 1 teaspoon sea salt


In a Kilner jam pan place the brown sugar, onions, apricots, raisins and red wine vinegar and bring to a boil, reduce the heat and simmer while stirring for 5 minutes.

Add the cranberries, ginger, cloves, cinnamon sticks, salt, orange juice and zest and simmer for about 40 minutes or until you can draw a wooden spoon across the surface and leave a space that doesn’t fill up with vinegar.

Remove the cinnamon sticks from the pan. Ladle the warm chutney into sterilised Kilner jars leaving a 1cm space at the top of each jar. Remove any air bubbles before sealing.

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