If you’re a fan of the rich flavors in tamarind or mango chutney, Trini Style Cranberry Chutney is sure to captivate your taste buds. This delightful condiment boasts a familiar Trini chutney essence, yet surprises with its straightforward list of ingredients.

Crafted with the simplicity that defines Trini culinary delights, this cranberry chutney brings together the bold flavors of cranberries, bandhania (culantro), garlic, cumin, hot pepper, and salt. The process involves boiling these ingredients until the cranberries reach a softened state. One key element that sets this recipe apart from my original Caribbean Cranberry Chutney is the addition of a generous amount of water, necessary to achieve the desired liquid consistency. Cranberries tend to thicken as they cool, and this technique ensures the chutney remains pourable, dippable, and versatile.

This cranberry chutney complements unexpected combinations such as sandwiches or holiday ham, and is ideal for pairing with classic Trini treats like pholourie, aloo pie, and doubles. This variation, while maintaining the mouthwatering flavors of the original recipe, deviates only in its consistency – a deliberate choice that adds a unique touch to this perennial favorite.

For those who relish exploring new culinary techniques, this recipe promises a delightful experience.

Here’s the simple yet flavorful recipe to recreate Trini Style Cranberry Chutney (watch the video here on Instagram):

Trini Style Cranberry Chutney

If you're a fan of the rich flavors found in tamarind or mango chutney, Trini Style Cranberry Chutney is sure to captivate your taste buds. This delightful condiment boasts a familiar Trini chutney essence yet surprises with its straightforward list of ingredients.

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Course: Condiment

Cuisine: Caribbean, Trinidadian

Keyword: cranberry, Cranberry chutney, cranberry for turkey, cranberry sauce

Prep Time: 5

Cook Time: 40

Servings:

Calories: 149kcal

Ingredients

12 oz cranberries
3 cups water
2 cups sugar
2 tablespoons culantro leaves minced
2 tablespoons garlic minced
2 tablespoons cumin ground, roasted, geera
1 hot pepper minced
1 tsp salt

Instructions

In a medium saucepan over high heat, combine cranberries, sugar, and water. Bring to a boil.
Reduce heat to medium and simmer for 20 minutes.
Stir in culantro, garlic, ground cumin, hot pepper, and salt. Continue cooking until cranberries soften and the liquid thickens.
If cranberries remain whole but are soft, use a swizzle stick to achieve a textured consistency.
Remove cinnamon (if used) and adjust salt or sugar to taste.

Storage:

Cranberry chutney can be prepared up to two weeks in advance.
Store in a tightly sealed container in the refrigerator.

Serving:

Warm before serving. Due to the water content, the chutney may thicken but will become pourable when heated.
If needed, add a little water during heating to achieve the desired consistency.