Maple Orange-Cranberry Chutney

Recipes with Maple Syrup / Sauces and Dressings

Recipe — Cranberry and Clementine Chutney with Maple
Preparation Time:
Cooking Time:
Cooling Time:
1 portion
Metric Imperial


  • 4 cups fresh or frozen cranberries
  • 2 cups maple syrup (preferably dark syrup for its robust flavour)
  • 2 tablespoons fresh ginger, chopped
  • 4 clementines, quartered
  • 4 cups orange juice
  • 1 packet of non flavoured gelatin
  • 1/4 cup cold water


  1. Combine all ingredients except for gelatin and cold water in a saucepan and bring to a boil over high heat. Reduce heat and let simmer for 15 minutes.
  2. Crush the cranberries using a wooden spoon.
  3. In a bowl, soak the gelatin in a little cold water for 3 minutes. Add gelatin to chutney while it’s still hot and mix well.
  4. Pour into small jars and refrigerate for at least 5 hours before serving.
  5. For a smoother version, pour the chutney mixture into a blender and then strain through a small sieve.

Chilling time: 5 hours

Serve this delectable chutney with terrines, cheese and charcuterie platters, meat roasts, and certainly with your Christmas turkey.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

Recipes with Maple Syrup

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More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.