Super Simple Cranberry Chutney

Posted by the Mom (aka Kelly Biedny)


Ever since Soph and her class went on a field trip to a real bog habitat in our area, she’s been wanting to eat cranberries.  When we were at the bog, we got to walk across it on a a bridge. There were a bunch of wild cranberries that the kids got to pick and try.  The wild cranberries are smaller and less tart than the ones in the store, so, when I bought some for her, she was a bit disappointed.  I, however, like cranberries and knew she’d like them if they became something in recipe form–here’s one of the recipes.

It’s a Cranberry Chutney. We think it looks pretty fancy when served on pork loin like in the picture.  It is not fancy to make though, it’s super simple!  Plus, it is delicious.  The tart cranberries with the green onion and citrus vinaigrette add spark to meats like pork, turkey and chicken. And that’s not just me talking…both Alex and Sophia said they loved it; Sophia even took some in her lunch for school the next day to eat with the left-over pork loin 😀


What’s your favorite recipe with cranberries? Leave a comment!

Super Simple Cranberry Chutney

Yield: 1 1/2 cups approximately

Super Simple Cranberry Chutney

This recipe looks fancy, but is simple to make. The tart cranberries with the green onion and citrus vinaigrette add spark to meats like pork, turkey and chicken.


  • 1 Cup Cranberries
  • 1/4 Green Apple
  • 2 Green Onions
  • 2 Tbspn Lime Juice
  • 1/8 Cup EVOO
  • 1 tsp dried Basil
  • 1/2 tsp Sugar
  • Pinch of Salt
  • Pepper to Taste.


  • Put your cranberries in a food processor and process them until they are still chunky, not too small. You can process them to whatever size you prefer, we did ours as it shows in the pictures! Kids of all ages love helping run the food processor, they can pour in the measured berries and press the button to help.
  • Take the 1/4 green apple that has had been peeled and chop it into small pieces. Again, refer to the picture, but the are a bit chunkier than our cranberry mix. This is a good job for older kids with good knife skills.
  • Remove the root part of your green onions, and slice them all the way up. Use as much of the green part of the onion as you can, too! Again, a good job for kids with knife skills. This is good job for kids learning knife skills, as well, because it doesn't have to be precise and the onions won't slip.
  • Finally, mix all of the ingredients together in a bowl and stir. I think it's best to let the chutney sit for at least an hour to really meld flavors, but you can serve immediately.
  • Serve with pork, turkey or chicken...Mmmm....

Happy Thanksgiving Everyone,

Kelly, Alex and Sophia

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