Sweet and Sour Cranberry Chutney Recipe

Sweet and Sour Cranberry Chutney Recipe

How To Make Sweet and Sour Cranberry Chutney

Make cranberry chutney Asian-style with the help of this recipe. The sweet, sour, and herby flavors come from lemongrass, rice vinegar, and sugar.

Preparation: 10 minutes
Cooking: 5 minutes
Total: 15 minutes



  • canola oil,for cooking
  • 2red onions
  • 2tbsplemongrass,white part only, minced
  • kosher salt,to taste
  • freshly ground black pepper,to taste
  • 2cupsdried cranberries,craisins preferred
  • ½cupsugar
  • 2cupsrice vinegar,naturally brewed


  1. In a sauté pan coated lightly with oil over high heat, sauté the onions and lemongrass until soft. Season with kosher salt and freshly ground black pepper and check for flavor.

  2. Add the Craisins and sugar and deglaze with naturally brewed rice vinegar. Reduce by 75 percent, or until the liquid is absorbed. Check again for seasoning.

  3. When cool, transfer to a container, cover, and store in the fridge.

  4. Serve with ragoons or steaks, and enjoy!

Recipe Notes

This can be stored for or up to 2 weeks.


  • Calories: 488.86kcal
  • Fat: 6.13g
  • Saturated Fat: 0.50g
  • Trans Fat: 0.02g
  • Monounsaturated Fat: 3.27g
  • Polyunsaturated Fat: 1.94g
  • Carbohydrates: 109.23g
  • Fiber: 6.30g
  • Sugar: 89.40g
  • Protein: 1.14g
  • Sodium: 845.31mg
  • Calcium: 44.47mg
  • Potassium: 195.47mg
  • Iron: 1.04mg
  • Vitamin A: 0.29µg
  • Vitamin C: 6.41mg
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