Spicy Cranberry Pineapple Chutney

Living in Canada for over 30 years has allowed me to embrace the changing seasons. During a recent visit to St. Jacob’s Farmers’ Market, I found some delightful dried cranberries that inspired this chutney. Combining fresh cranberries, pineapple, and warm spices, this chutney brings a Caribbean twist to traditional holiday condiments. Whether paired with ham, turkey, or simply spread on toast, it's a flavorful addition to any meal.

Wooden spoon standing up in chutney on the stove

Ingredient Guide

Dark Brown Sugar: Provides a deep, molasses-like sweetness that balances the tartness of the cranberries.
Fresh Cranberries: Offer a natural tartness and vibrant color; frozen cranberries can be used as a substitute.
Apple Cider: Adds a fruity acidity; apple juice can be used if cider is unavailable.
Sea Salt: Enhances the overall flavor profile.
Cinnamon: Introduces warm, sweet spice notes.
Grated Ginger: Adds a zesty, spicy kick that complements the sweetness.
Bay Leaves: Impart subtle herbal undertones.
Cardamom Pods: Contribute a fragrant, citrusy flavor.
Lemon (Zest and Juice): Brightens the chutney with fresh citrus notes.
Pineapple: Brings a tropical sweetness and texture; dice into ¼-inch pieces for consistency.
Habanero Pepper (Optional): Adds heat; adjust quantity to taste or omit for a milder chutney.
Dried Cranberries: Provide chewy texture and concentrated sweetness.

Shopping Made Easy

Cranberries: Fresh cranberries are typically available in the produce section during fall; frozen cranberries can be found year-round.
Pineapple: Choose a ripe pineapple with a sweet aroma and firm skin; pre-cut pineapple can be a convenient alternative.
Spices: Cinnamon sticks, bay leaves, and cardamom pods are commonly found in the spice aisle.
Habanero Peppers: Available in the produce section; handle with care and consider wearing gloves.
Apple Cider: Located in the juice aisle; ensure it's unsweetened for best results.

Cooking Notes from the Kitchen

Caramelizing Sugar: Melt the brown sugar over medium-low heat until it turns dark brown; avoid letting it bubble or froth excessively.
Chutney Consistency: The chutney will thicken as it cools; if it becomes too thick during cooking, add more apple cider to adjust.
Storage: Store the cooled chutney in sterilized glass containers in the refrigerator; it pairs wonderfully with holiday meats or as a spread

Prep Time 15 mins

Cook Time 40 mins

Total Time 55 mins

Difficulty: Beginner

Servings: 8

Description

This chutney combines the tartness of cranberries with the sweetness of pineapple and the warmth of Caribbean spices, creating a versatile condiment that enhances both holiday and everyday meals.

Ingredients

1 cup dark brown sugar
2 lbs cranberries (washed)
3 cups apple cider
3/4 teaspoon sea salt
1 teaspoon cinnamon
1 tablespoon grated ginger
2 bay leaves
2 cardamom pods
1 lemon (zested and juiced)
1 large pineapple (peeled, cored, diced)
1 habanero pepper (optional)
3/4 lb dried cranberries

Instructions

1
Add the brown sugar to a deep (heavy) pot then turn the heat to med/low and cook. Stir as it melts, then go a dark brown in color (watch the video below). It does not need to bubble or go frothy.
2
At this point you’ll add the fresh cranberries (I used fresh, but previously frozen will also work) and stir well.
3
Add the apple cider (use apple juice if you don’t have cider), stir then add the salt, bay leaves, ginger, cinnamon, cardamom, along with the zest and juice of the lemon. Bring to a boil.
4
Stir in the pineapple. May I recommend dicing the pineapple into 1/4 inch pieces and not as large as you see in the image above.
5
You may now add the dried cranberries along with the Habanero pepper, providing you want it spicy. Any spicy pepper will work if you cannot source a habanero. However, as mentioned, it’s definitely an optional ingredient.
6
As it comes to a boil, reduce to a simmer and cook for about 40 minutes. Should you find that it’s getting too thick, add more apple cider.
7
Keep in mind that the chutney (word used loosely as this could also be considered a jam) will thicken as it cools. You’re looking for something with texture/body, tart, spicy and rounded with an undertone of spiced tartness.
8
Store in sterilized glass containers in the fridge. Like my Cranberry Mango Sauce and the Cranberry Sorrel Jam I did a few years ago, this will go great with your holiday ham, thanksgiving turkey or as a spread on your morning toast and afternoon sandwiches.

Read it online: https://staging.caribbeanpot.com/recipes/spicy-cranberry-pineapple-chutney/