Cranberry Chutney with Toasted Bread

Cranberry chutney with toasted bread is a vibrant and tangy condiment that brings together sweet, tart, and savory flavors in one irresistible bite. Paired with crispy, golden slices of toasted baguette or sourdough, this chutney is a perfect appetizer or accompaniment to cheese boards, roasted meats, or holiday meals.

Why You’ll Love This Recipe

• Bold, complex flavor profile: sweet, tart, and spiced
• Quick and easy to prepare
• Perfect for the holidays or entertaining
• Versatile — serve as a dip, spread, or sauce
• Make-ahead friendly and keeps well in the fridge

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Fresh or frozen cranberries
• Apple, peeled and diced
• Red onion, finely chopped
• Brown sugar
• Apple cider vinegar
• Fresh ginger, grated
• Orange zest and juice
• Cinnamon stick
• Salt
• Crushed red pepper flakes (optional)
• Baguette or rustic bread, sliced
• Olive oil (for toasting)

Directions

1. Prepare the chutney:
   In a medium saucepan, combine cranberries, diced apple, red onion, brown sugar, vinegar, ginger, orange zest and juice, cinnamon stick, and salt. Add red pepper flakes for a spicy kick if desired.
2. Simmer:
   Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, stirring occasionally, until the cranberries burst and the mixture thickens.
3. Cool and store:
   Remove the cinnamon stick. Let the chutney cool to room temperature, then transfer to a jar or container. Refrigerate until ready to serve.
4. Toast the bread:
   Preheat oven to 375°F (190°C). Arrange bread slices on a baking sheet, brush lightly with olive oil, and toast for 8–10 minutes, flipping halfway through, until golden and crisp.
5. Serve:
   Spoon chutney into a small bowl and serve with the toasted bread. Optional garnishes include chopped herbs or a sprinkle of sea salt.

Servings and timing

• Servings: 6–8 as an appetizer
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

Variations

• Add nuts: Stir in chopped pecans or walnuts for added texture.
• Spiced version: Include ground cloves or allspice for deeper holiday flavors.
• Herbed version: Add fresh thyme or rosemary for a savory note.
• Serve warm: Heat the chutney gently before serving if preferred.

Storage/Reheating

• Storage: Store chutney in an airtight container in the refrigerator for up to 2 weeks.
• Freezing: Freeze for up to 3 months. Thaw in the refrigerator overnight.
• Reheating: Reheat chutney on the stovetop over low heat if serving warm. Toast bread fresh each time for best texture.

FAQs

Can I use frozen cranberries?

Yes, frozen cranberries work just as well as fresh. No need to thaw them before cooking.

What type of apple is best?

A firm, sweet-tart apple like Honeycrisp or Granny Smith complements the cranberries well.

Is this chutney spicy?

It’s naturally tangy, but you can make it spicy by adding crushed red pepper or a dash of cayenne.

How do I serve cranberry chutney?

Serve it with toasted bread, cheese boards, roasted meats, or even spread on sandwiches.

Can I make it ahead of time?

Yes, it tastes even better after sitting for a day. Perfect for holiday meal prep.

How long does cranberry chutney last?

It lasts up to two weeks in the fridge and up to three months in the freezer.

Can I can this chutney?

Yes, it can be preserved using standard water bath canning methods if desired.

What cheeses pair well with it?

Brie, goat cheese, blue cheese, and aged cheddar all pair wonderfully with cranberry chutney.

Can I omit the onion?

Yes, though the onion adds a savory depth. You can reduce or substitute with shallots if preferred.

Can I use orange juice from concentrate?

Freshly squeezed is best for brightness, but concentrate can be used in smaller quantities.

Conclusion

Cranberry chutney with toasted bread is a festive, flavorful addition to any table. Whether served as a holiday appetizer, a side to roast meats, or part of a cheeseboard, this sweet-tart spread is sure to impress. Easy to make and even easier to enjoy, it’s a recipe you’ll return to throughout the season.

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