Cranberry Chutney

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Cranberry Chutney has been a holiday staple in our house for the last 25 years. It’s a delicious accompaniment to  roast turkey or as a compote of a charcuterie board. I started making this cranberry chutney not long after we were married. It was just something a bit different than the traditional cranberry and orange compote.

(This recipe was originally published on December 21st, 2012. As an Amazon affiliate I earn commission on qualifying purchases). For years I’d never write the recipe down. I’d just start with cranberries and add spices, fruit and nuts until I like how it tasted. Some years I’d go a little heavier on the cayenne for a spicier kick, sometimes I’d add dried apricots instead of raisins. There really is no right or wrong way, and mostly through years of trial and error did I finally write something down.

Ingredients for cranberry chutney

  • Fresh cranberries
  • The zest, juice and flesh of an orange.
  • Diced apple. I use Granny Smith for tartness, but you can use whichever variety you like.
  • Sugar. I like brown sugar, but white sugar would work too.
  • Spices; ginger, cloves, cinnamon, allspice and cayenne. Start with a pinch of cayenne and add more if you like a bit of heat.
  • Walnuts for crunch.
  • Apple cider vinegar for tartness.
  • Optional; dried fruit like raisins, dried cranberries or dried apricots. The apricots add another texture and color.

Cranberry chutney ingredients

Some years I go a little heavier on the cayenne for a spicier kick, sometimes I add dried apricots instead of raisins. There really is no right or wrong way, and mostly through years of trial and error did I finally write something down.

Close up of cranberry chutney

How to make cranberry chutney

Start with this basic cranberry chutney recipe. If you don’t like ginger, leave it out. If you like a little more heat, add more cayenne. Don’t have raisins? Add dried cranberries, or apricots. The best part is that you just add everything in a large saucepan and bring to a gentle boil. It takes about 20 minutes. The chutney will set up as it cools. Adjust the spices, adding more to taste.

What you serve cranberry chutney with?

I love how the sweet and spicy flavors blend with turkey, but this chutney also goes well with pork or ham.

Plated turky

You can also serve it with a warmed brie and crackers for a quick, last minute appetizer. I often make a double batch and give away small jars as hostess gifts.

cranberry chutney with red striped napkin

Cranberry chutney in crystal bowl.

Cranberry Chutney

This cranberry chutney is a blend of fruits and spices for a delicious twist on a classic cranberry sauce. Serve with turkey, ham, pork or as an accompaniment to cheese and crackers. 
5 from 57 votes
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American
Servings 15 20
Calories 61 kcal


  • 1 bag of fresh cranberries 3 1/2 cups
  • 1/4 cup apple cider vinegar
  • 1/2 cup orange juice
  • 2 oranges zested, then peeled and chop orange
  • 1 Granny Smith apple diced
  • 1/2 cup raisins and or dried cherries or apricots aisin sized pieces if using)(chop the apricots into r
  • 1/3 cup walnuts chopped (optional)
  • 2/3 cup brown sugar
  • 1/2 to 1 teaspoon ginger fresh (you can use powdered too, just start with less)
  • 1/4 teaspoon cloves ground
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon allspice ground
  • Pinch cayenne (or more to taste


  • Throw everything into a large saucepan. Bring to a simmer and cook on a low heat until the cranberries pop and fruit is soft about 15-20 minutes. Adjust the seasonings, or sweetness to your taste. Serve with turkey, or on top of cheese and crackers. Refrigerate for up to two weeks.


Calories: 61kcalCarbohydrates: 11gFat: 1gSodium: 3mgPotassium: 40mgSugar: 10gVitamin A: 5IUVitamin C: 0.6mgCalcium: 11mgIron: 0.2mg
Tried this recipe?Let us know how it was!

cranberry chutney pin

Cranberry Chutney is a little bit spicy, tart and sweet with oranges, walnuts and dried cherries.
Cranberry Chutney is a little bit spicy, tart and sweet with oranges, walnuts and dried cherries.

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  1. 5 stars
    Hi Cynthia. This similar to my recipe for chutney. I love how the spices enhance the cranberries. 🙂 Thanks for sharing this during Our Little Family Adventure’s Thanksgiving Menu Planning Event. I’ve added a link to your recipe on my planning post. ~Nicky

  2. Beautiful. Chutney is so fun because you can use just about anything you like! I have a primer of making chutney, I think in December, because so many people feel they must use a specific recipe. But I do love what you’ve put together here!

    1. I’ll have to check yours out Mimi! Yes, there really shouldn’t be any hard and fast rules to chutney. For years I never wrote anything down, just threw stuff in the pan and adjusted until it tasted right.

  3. 5 stars
    Oh yum. I love a good chutney, and I’ve been trying to think of a fun spin on cranberry sauce for Thanksgiving. I think I found my answer!

  4. Delicious and the house smells amazing! We live in New England next to a 25 acre cranberry bog! I used cranberries that our neighbor and local cranberry grower gives us every year, delicious Harry and David pears that were gifted to us, and I added a chopped shallot! Yum! Merry Christmas!

  5. 5 stars
    This is the family favorite! I’ve tried several iterations of cranberry sauce at Thanksgiving with decidedly mixed results. Everyone loved this one! Not too tart; not too sweet; it’s just right and not too much leftover!

  6. 5 stars
    I just love this ! I use this starting when fall hit the air! I love cranberries! It is a hit at Thanksgiving!
    The spices make it so warm and toasty !

  7. 5 stars
    I’d be the first to admit that I’m not a great cook. In fact, I wasn’t allowed to make Thanksgiving dinner this year. ( I have a tendency to overcook or burn the dickens out of most things I cook/bake) I did, however, find your recipe for this chutney. I followed your recipe to the letter. My family was shocked and amazed at how delicious my (your) chutney was! Thankyou so much for posting this recipe. I may even give them your recipe….someday. Lol

    1. lol! So glad! Honestly, I change it a bit every time i make it…sometimes I add golden raisins, sometimes I’ll make it a bit hotter! Always a hit! Thanks so much!

5 from 57 votes (48 ratings without comment)

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