Cranberry Chutney Recipe and Gift

Creating homemade winter treats are a great way to spend quality time with family and friends. Today, our lovely guest contributor Charlie of Poppies Parties is sharing with us a delicious recipe. Perfect if you are looking for things to do in the last few days of the half term!

Hi everyone, Charlie here from Poppies Parties. I have an easy and yummy cranberry chutney recipe for you to make, which is perfect for the festive season. This goes well with hot turkey, cheese platters or cold meats and is delicious on a brie toasty.



2.5 cups (600g) cranberries
2 large oranges
2 teaspoons cinnamon
2 cinnamon sticks
1 teaspoon grated nutmeg
10 tablespoons caster sugar
1 tablespoon water
1/2 cup (120ml port) *if you don’t wish to use the port add 100ml orange juice instead



This is made on the stove but can easily be made in a slow cooker by adding all the ingredients together and cooking on low for 8 hours.

Wash cranberries and add to a medium size pan

Peel large slices of orange using a vegetable peeler and set to one side

Juice the orange and add to the pan

Add the cinnamon together with the sticks, nutmeg, sugar and water

Cook on a low heat for 1 hour until the sugar has dissolved and the cranberries start to break down

Add the port, turn up to boil, bring to simmer and cook for another 2-3 hours

Add the zest then turn off the heat and leave for 30 minutes to cool

At this stage the chutney should have a layer of skin over it. This is aiding the thickening process and is perfectly natural.

Stir the chutney and pour into some pre sterilized jars and cover with a small circle of greaseproof paper, which will stop the skin forming again.


To learn more about Charlie and Poppies Parties, you can find them on Facebook, Instagram, PinterestTwitter and on their website!

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