Cranberry Honey Chutney

Adapted from

The Fresh Honey Cookbook

By Laurey Masterton


This chutney is great as a condiment with almost any meat or aged cheese.

Makes a lot. You can put it in jelly jars and refrigerate.  Keep some and give the rest as gifts.


1 lb Fresh cranberries

2 ea Navel oranges

⅓ cup Golden raisins

½ tsp Ground cinnamon

½ tsp Whole cloves

½ tsp Ground ginger

½ tsp Kosher salt

½ cup Fresh apple cider

½ cup Honey – cranberry if you can find it.

½ cup Apple cider vinegar


  1. Trim the ends off the oranges and cut into six or eight wedges.  Cut very thin slices across the wedges to make pie shaped pieces.
  2. Put all the ingredients into a four quart pot, and bring it to a boil.  Reduce to a simmer and cook for 20 minutes with the lid on.
  3. Serve warm, room temperature, or cold.  

Cranberry chutney cooling in the pot