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This flavor packed cranberry orange chutney has the perfect combination of sweet, tart and savory flavors for a great addition to dips, sandwiches, and meats - or you may just want to eat it by the spoonful!
The tart of the cranberries, the sweet of the mandarin oranges, the tang of the vinegar, spice of the chilies...combined these flavors make the most delicious orange cranberry chutney.
It's great served with both sweet and savory holiday dishes like sous vide turkey breast, alongside this traditional herbed stuffing or with these air fryer biscuits. I could literally put this stuff on anything.
And to top it off, it is soooo easy to make, taking less than 30 minute from start to finish. Perfect for a quick accompaniment, or to make in advance and heat up when ready.
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Why this cranberry orange chutney recipe works
- The combination of sweet and savory spices make the flavors explode, like this spiced apple chutney.
- Simmering all the ingredients over low heat allows them to meld and results in a sweet and sticky concoction.
- It's SUPER easy to make, and only takes 20 minutes - plus it has so many different uses (keep reading to see all the ways it can be used).
What is chutney and how do you use it?
Some of you may be wondering what chutney is. Well, chutney is basically a mix of fruits and/or vegetables combined with vinegar, spices and sugar. It originated in India, but has become widely available in many different types and flavors. Chutney can be sweet or savory, or even both (like this cranberry orange chutney).
Chutney was originally served as a side to Indian food to be eaten with spicy curries. With it's wide availability today, chutney also makes an amazing sandwich spread, a great dip when mixed with cream cheese, served with meats such as lamb, pork (try with this sous vide pork tenderloin) and duck, as a glaze....and the list goes on.
This cranberry orange chutney is amazing served in place of cranberry sauce at Thanksgiving dinner. Seriously, do it. Your guests will love you.
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The ingredients
The full list of ingredients and amounts can be found in the recipe card at the bottom of the post.
Either fresh or frozen cranberries can be used in this recipe, making it perfect for all year round. I like the convenience of frozen, but fresh are also great.
We use lemon zest instead of orange zest to give it a tartness that orange zest doesn't always provide. The rice vinegar helps with this as well.
Thai chilies help to add a but of spice to this fruity chutney. You can add more or less depending on your spice preference. You can also substitute serrano peppers or jalapenos if you prefer.
Fresh ginger or ginger paste are both good options to use. I like the convenience of the ginger paste, but fresh is great too.
Step by step instructions to make fresh cranberry chutney
- Combine all the ingredients in a sauce pan.
- Bring to a simmer, then simmer on low heat for 20 minutes, stirring periodically.
Expert tips
- Dice the ingredients in small pieces for a more uniform chutney.
- If the chutney starts to stick to the pan, add additional liquid.
- If your chutney is too thin after 20-30 minutes, continue cooking until a thick consistency is reached.
Serving options
- Put it in jars and give away as gifts. Note it is perishable and will need to be refrigerated.
- Mix it with cream cheese to make a dip.
- Use it as a spread on sandwiches (including burgers) - think leftover turkey sandwich....YUMMMMM.
- Serve it on turkey or mix it into ground chicken or turkey for extra flavor.
- Use it on this instant pot cornbread.
- Use it on a meat and cheese platter.
- Use it in this cranberry baked brie recipe.
- Serve it alongside Indian style curries like this instant pot chana masala or this butternut squash curry.
Frequently asked questions
Basically, jam is sweet and chutney is savory. While chutney does have a lot of sweet components (particularly when using fruit), it also uses savory spices and vinegar.
In addition, jam is smoother, while chutney tends to be chunkier. Jam is typically made with one ingredient (usually fruit) while chutney is made with multiple ingredients to include fruit and/or vegetables.
Chutney can be stored in an airtight container in the fridge for up to 2 weeks. Chutney can also be frozen in an airtight container for up to 12 months. It can be thawed and heated in the microwave or in a saucepan over medium heat.
Freeze chutney for up to 12 months in an airtight container. Thaw in the fridge overnight.
More Thanksgiving recipes
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Recipe
Cranberry Orange Chutney
Ingredients
- 2 cups cranberries fresh or frozen
- 1 shallot minced
- 1 garlic clove minced
- 1-3 Thai chilies minced
- ½ cup coconut sugar
- ¼ cup rice vinegar unseasoned
- 1 teaspoon ginger paste substitute fresh grated ginger
- ½ teaspoon fresh lemon zest
- ¼ teaspoon salt
- ¼ teaspoon ground cloves
- ¼ teaspoon cinnamon
- 1 11-ounce can mandarin oranges drained
Instructions
- Combine all the ingredients in a saucepan and bring to a simmer. Cook, uncovered, for 20 minutes. Stir regularly.
- Let the chutney cool and store in a sealed jar in the refrigerator for up to 2 weeks.
Expert Tips:
- Dice the ingredients in small pieces for a more uniform chutney.
- If the chutney starts to stick to the pan, add additional liquid.
- If your chutney is too thin after 20-30 minutes, continue cooking until a thick consistency is reached.
Nutrition
Jamie says
I love all the spices in here and the Thai chilis definitely gave this a kick. Saving this recipe to make this again!
Danielle says
Thanks!
Leslie says
Yummmmm! I love cranberry chutney! And I never knew you could freeze it. It's definitely time to make a batch. Thanks for all the helpful tips!
Danielle says
You're welcome Leslie!
Angela says
My absolute favorite thing on the Thanksgiving table. Love all of the flavors you use here. Thanks so much for sharing!
Danielle says
You're welcome Angela!
Paula Montenegro says
This is one of my favorite chutney recipes. So full of flavor and easy to make! Will be making it again this holiday season!
Danielle says
Thanks Paula!
Helen of Fuss Free Flavours says
Cranberry is one of those flavours that needs a boost, something to compliment it, and this is the perfect mix of flavours to do just that. Such a lovely addition for festive meals.
Danielle says
Thanks Helen!
Littleredladybird says
Hi, this chutney looks awesome!! My mum is the chutney maker in our family but I'd like to make some for HER for a change & this recipe would be fab as she loves cranberry sauce. Can this be made in the Instant Pot as I really am rubbish at cooking (I burn water!!)?
Danielle says
Hi! So, I've actually never made this in the Instant Pot. If I was doing it, I would combine all the ingredients (except the coconut sugar) in the Instant Pot and cook on high pressure for 5 minutes. Let the pressure release naturally for 5 minutes, then use the manual release for the rest. Add the coconut sugar to the chutney and stir until it dissolves. However, because the Instant Pot has a larger cooking surface, you may need to double the recipe to prevent it from burning. Just not, I haven't tried this, so I can't guarantee how it turns out! Good luck, I'd really love to know how it turns out for you 🙂
Healthy World Cuisine says
You are on a roll with getting us all prepared for the holiday season. Love how super easy and delicious this cranberry orange chutney is. Also thinking quite delicious on a couple of scones with a little spiced tea on the side. Just pinned!
Danielle says
This would be super awesome with scones!
Thao @ In Good Flavor says
I need to make this for the holiday season! I love how versatile it is and how incredibly easy it is to make!!
Danielle says
Thanks Thao! I hope you do make it 🙂
Cheyanne @ No Spoon Necessary says
I love chutneys! Well, I basically have a weird obsession with any kind of condiment. Lol. I can never get enough! And this cranberry orange chutney looks and sounds marvelous! Lucky for me I always have cranberries on hand in the freezer. 😉 So you know this chutney is in my future! Cheers!
Danielle says
That's because condiments are the best Cheyanne! I'm a sucker for sauces myself. Hope you get to try this 🙂
Susie says
My mouth is watering for this recipe! I foresee a turkey and cranberry chutney sandwich in my future!
Danielle says
Totally! Thanks Susie 🙂
Lisa says
I'm so looking forward to cranberry season. I've got a bag of frozen ones from last season so I'm giving this a go.
Danielle says
Hope you love it Lisa!!
kim says
These flavors are some of my favorites! I can only imagine how amazing this would be spread on a turkey sandwich. Can't wait to try!
Danielle says
So good on a turkey sandwich! Hope you love it if you give it a try.
Caroline says
I make an easy cranberry sauce that we love and uses orange as well, but I also love the idea of adding in ginger, chili and aromatics. Looks great!
Danielle says
Thanks Caroline! I like the extra kick those spices add 🙂
Lauren Vavala @ DeliciousLittleBites says
I am so happy cranberry season is almost here! I want to use this chutney on everything!! Your photos are beautiful!
Danielle says
Thanks Lauren! I love using this instead of cranberry sauce during the holidays 🙂
Demeter says
This sounds so good! Seems like a fantastic thing to keep around during the holidays for all of those leftover sandwiches!
Danielle says
It's great for that! I like it better than regular cranberry sauce.