Ruby Red Habanero-Cranberry Chutney

Thanksgiving is round the corner and all the supermarkets are loaded with packets of Cranberries.  I usually make a tomato-dried cranberry chutney or Habanero pepper jelly to go with a cheese platter that I serve as an appetizer before a dinner party. But this time I decided to use Cranberries to spike up the tartness in my chutney.  I also love the color that fresh Cranberries bring to any relish – they contrast so well with white creamy cheeses! This batch came came out really bright red and looks like it’s made of liquid rubies. So this year my Thanksgiving guests will get this Ruby Red Habanero Cranberry Chutney.


1.    6 Large Red Bell Peppers
2.    2 Habanero Peppers
3.    1.5 cups of Apple Cider Vinegar
4.    2.5 cups of sugar
5.    2 Packets of All natural Fruit Pectin
6.    1 packet of fresh Cranberries (12 ounces)
7.    2 teaspoons of red pepper flakes


1.    Wash the Red Bell Peppers and take the flesh out (by removing the stem, seeds and ribs inside).

2.    Wash the two Habanero Peppers and cut the flesh out with a sharp knife (you may need to wear gloves for this step – to protect yourself from the burn of the super hot Habanero pepper). Add the Habanero pieces to the Red Bell Pepper pieces.

3.    Place the pieces of red bell pepper in a blender and add the apple Cider Vinegar and blend the contents of the blender jar (you may have to do this in two batches).

4.    Pour the blended peppers in a heavy bottomed pot and start heating the mixture on low heat.

5.    When the liquefied peppers come up to a boil, add the sugar to the pot and continue cooking this mixture for about 15 minutes. Do stir constantly or the sugar at the bottom of the pan could start burning.

6.    Wash the Cranberries and put them into the pot.  Stir the contents of the pot and cook until the cranberries begin to pop (takes about 7-8 minutes)
7.    Add the two packets of Pectin to the pot and stir.

8.    Also add the red pepper flakes and stir.

9.    Cook this mixture until the peppers and cranberries get blended to make a jelly/jam like consistency. The chutney is ready. Let it cool before you serve it as a relish with Turkey or with a platter cheese and crackers (Charcouterie).
10.    You can jar this chutney in glass jars. I use Ball jars and often give away these jars as gifts. The ruby red color is beautiful and looks great! It pairs really well with soft creamy cheeses or with goat cheese!


Related Posts


  1. Permalink Submitted by Mary Jo on Thu, 22/11/2012 - 02:55


    • Permalink Submitted by Shabnam on Thu, 22/11/2012 - 11:34

      Thanks Mary-Jo!!!! Happy Thanksgiving to you!!! XOXO

  2. Permalink Submitted by Ansh | Spiceroots on Sun, 25/11/2012 - 00:47

    I have all things needed to make this. I made a jalapeno and raspberry one in summer. This sounds like a great winter chutney

    • Permalink Submitted by Shabnam on Mon, 26/11/2012 - 01:27

      Oh that is great – let me know how yours turns out!!! I love feedback 🙂 Also is there any place I could get to see your jalapeno and raspberry recipe – I’d love to experiment!

add new comment