META NAME="Description" CONTENT="Cranberry and Raisin Chutney with chopped nuts ground ginger, paprika, cinnamon, sea salt and sugar">


Cranberry and Raisin Chutney

Cranberry and Raisin Chutney

Cranberry and Raisin Chutney

Prep Time ~5 mins Cooking Time ~ 50 mins
Approx Cost ~£? Difficulty ~Easy
Freeze ~ Yes Makes approx~1 litre

Tip ~Ideal as a special homemade gift, this chutney can be made up to 1 month in advance. It is colourful and decorative and ideal eaten at Christmas with turkey or cold meats. The jars can be decorated with pretty lids and labels.


500g fresh cranberries

125ml white wine vinegar or cider vinegar

90g seedless raisins

60g chopped nuts (Brazil nuts or almonds are best)

Finely grated zest and juice of 2 lemons

½ teaspoon ground ginger

½ teaspoon paprika

½ teaspoon ground cinnamon

½ teaspoon sea salt

375g granulated sugar

You will need: either 4 preserving jars (approx. 250ml each) or a selection of jam jars, sterilized.


  • 1. Put all the ingredients, except the cranberries, into a large heavy based stainless steel pan.
  • 2. Add 175ml cold water, bring to the boil and then reduce the heat and simmer until tender.
  • 3. Add the cranberries and simmer for 40 - 45 minutes or until the fruit is soft but has not disintegrated.
  • 4. Spoon into the prepared jars.
  • 5. Cover and seal tightly, label and date. Store in a cool dark place for 2 - 3 weeks before using.
  • 6. After opening, keep covered in the refrigerator and use within 2 months.