Cranberry Chutney

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Fabulous adaptation of Madhur Jaffrey's quick chutney using canned cranberries when unable to get fresh. If using fresh, just make as usual and adapt to this recipe. Wonderful anytime, and especially good with holiday turkey, roast or ham. This recipe freezes well, too! Cooking time will vary according to quantity.

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Ingredients [?]

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  • add   3 cloves garlic
  • add   1/2 cup apple cider vinegar
  • add   1/2-1 lemon
  • add   1 (1 lb) can jellied cranberry sauce
  • add   1 inch fresh ginger
  • add   1-2 inch orange rind
  • add   1/4 teaspoon black pepper
  • add   1/4 cup chopped pecans or walnuts
  • add   1 (1 lb) can whole-berry cranberry sauce
  • add   1/2 teaspoon ground cinnamon
  • add   1/2 small orange
  • add   1/2 teaspoon ground allspice
  • add   4 tablespoons sugar (or less)
  • add   salt


  1. Cut ginger into paper thin slices, stack, cut into thin slivers.
  2. Combine slivers, garlic, vinegar, sugar, pepper,cinnamon and allspice into a heavy pot.
  3. Simmer for about 20 minutes (may take longer) until there're about 4 tablespoons liquid left (excluding the solids).
  4. Add cranberry sauce and salt.
  5. Mix, bring to a simmer.
  6. It will be a bit lumpy.
  7. Add nuts, orange, peel and lemon juice.
  8. Simmer slowly.
  9. It will take 2 to 3 hours to thicken.
  10. Cool, put in a jar and refrigerate.
  11. This will keep for several days and freezes well.