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Cranberry Jalapeno Chutney

Cranberry chutney is a must this holiday season. Paired with your holiday meal, spread on a piece of toast or on your favorite vegan cheese snack board, this cranberry chutney seems to go with just about anything. The spicy pulp adds a depth of flavor, for more spice, add additional chopped jalapenos to your chutney.

Servings: 10-12
Prep Time: 20 minutes

Cranberry Jalapeno Chutney


  • 12 ounces cranberries, fresh
  • 1 recipe spicy cranberry simple syrup pulp
  • 1 jalapeno, finely chopped (optional if you’d like more spice)
  • 1 cup golden raisins
  • 1 medium apple, finely diced
  • 1 small onion, finely diced
  • 1 cup brown coconut sugar
  • 1 orange, zested and juiced
  • ½ cup water
  • 1 tbsp apple cider vinegar
  • pinch salt


  1. Put all the ingredients in a dutch oven or large saucepan and bring to a boil over high medium-heat. Once boiling, turn down to medium-low and simmer until cranberries breakdown and chutney thickens - approx 12-15 minutes. Serve warm as desired or chill and serve at room temperature.
  2. Enjoy!

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