Cranberry Chutney

A quick and easy cranberry sauce to serve for a 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*.


*for a crunchier texture, cook for less time.


ideas / variations

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