Cranberry Ginger Chutney recipe

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1 ¼ cups white sugar
1 cup orange juice
1 cup white wine vinegar
¼ cup chopped fresh ginger
1 tablespoon orange zest
1 shallot, minced
2 cinnamon sticks
⅛ teaspoon salt
2 (12 ounce) packages cranberries
1 teaspoon vegetable oil
2 teaspoons mustard seeds

Nutrition Info

128.5 calories
carbohydrate: 31.6 g
cholesterol: : -
fat: 0.7 g
fiber: 3.1 g
protein: 0.7 g
saturatedFat: 0.1 g
servingSize: -
sodium: 28.5 mg
sugar: 25 g
transFat: : -
unsaturatedFat: : -


  1. Combine sugar, orange juice, vinegar, ginger, orange zest, shallot, cinnamon sticks, and salt together in a skillet, bring mixture to a boil. Cook and stir until mixture thickens and sugar has dissolved, 8 to 10 minutes. Add cranberries, continue cooking and stirring until cranberries pop, about 10 more minutes. Remove from heat.

  2. Heat vegetable oil in a small pan over medium heat, add mustard seeds. Cook and stir until mustard seeds begin to toast and pop, 1 to 2 minutes. Stir seeds into chutney. Serve chilled or at room temperature.

Recipe Yield

12 servings

Recipe Note

This chutney is sweet and spicy. Years ago a friend gave it to me after she served it at Thanksgiving and it has become a holiday staple. I have made it up to 4 days in advance and it keeps beautifully. After the holiday I have put it over vanilla ice cream;sounds strange but also delicious.

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