Cranberry Chutney

A quick and easy cranberry sauce to serve with your thanksgiving feast!

makes ~2 cups


1 package of cranberries (~3 cups)

2 Tbsp ginger purée (or grated ginger) 

½ cup fresh squeezed orange juice 

1 tsp chili

1 tsp salt 

1 cup sugar

½ tsp cloves, ground



Combine all ingredients in a cast iron skillet or heavy bottomed stock pot. Cook for 15-20 minutes until most cranberries pop. If you like a little more cranberry texture in your chutney, cook for less time. 

ideas / variations

  • Add ½ of an apple, diced fine and a little 2-3 Tbsp of more orange juice. 
  • Use cardamom instead of clove and add at the very end, after you turn off the heat. 
  • Serve with farmer’s pie, or peanut butter and crackers for a spicy, salty, sweet, & nutty snack.