Name: Cranberry Chutney Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 12 ounces cranberries (fresh or frozen); ¼ cup pomegranate molasses; ¼ cup orange juice; 1 tablespoon fresh orange zest; ½ cup maple syrup (or coconut sugar); ¼ cup apple cider vinegar; 1 small shallot (finely minced); 1 tablespoon fresh ginger root (finely grated); 1 cinnamon stick; 1 star anise pod; ½ teaspoon smoked paprika; ¼ teaspoon red chili flakes (optional); ¼ teaspoon ground cardamom; ¼ teaspoon salt

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This cranberry chutney recipe delivers a bright, spiced twist that sets it apart from any standard cranberry sauce! Each spoonful balances sweet, tart, and savory notes beautifully. Perfect as a side dish or appetizer for festive holiday tables or simply cozy meals at home.

A white bowl filled with cranberry chutney garnished with orange peel, with a spoon inside. Cinnamon sticks, star anise, and a small bowl of cranberries are nearby on a wooden surface.

A Note From Kristen

This easy cranberry chutney brings together tart cranberries, warm spices, and a hint of sweetness for a condiment that works beautifully as an alternative to cranberry sauce during the holidays, yet can go far beyond the holiday season (curry, anyone?!). It’s quick to make and pairs perfectly with everything from cheese and crackers to roasted vegetables and grain bowls. I hope you love it as much as we do!
~Kristen

A white plate of cranberry chutney garnished with orange zest, with a spoon, cinnamon sticks, a star anise, and a small bowl of cranberries on a wooden table.

Ingredient Notes

Please keep in mind that this is just a quick overview. Visit the full recipe for amounts and instructions!

Cranberries: Forms the tart and fruity base of the chutney, infusing it with acidity, brightness, and depth. You can use frozen or fresh cranberries for this recipe.
Pomegranate Molasses: Adds a concentrated, tangy-sweet flavor with slightly caramelized undertones. This is my secret ingredient!
Orange Juice: Gives the cranberry chutney a citrusy twist that keeps it tasting fresh and lively.
Fresh Orange Zest: Enhances the orange notes of the juice without overpowering the flavor of the other ingredients.
Maple Syrup or Coconut Sugar: Acts as a natural sweetener that balances the tartness of the cranberries. Use honey if not vegan for another nice flavor variation.
Apple Cider Vinegar: Infuses the chutney with tanginess, preventing the blend from becoming too heavy or cloying.
Shallot: Adds a gentle, savory sweetness. It adds a layer of complexity without being overpowering.
Fresh Ginger Root: Contributes warmth and zing that enlivens the chutney.
Cinnamon Stick: Gives the cranberry chutney warmth and spice that makes it both comforting and seasonal.
Anise Pod: Provides a delicate licorice-like taste that adds sophistication to the dish.
Smoked Paprika: Imparts the chutney with a signature smoky depth that contrasts well with the fruit and syrup.
Red Chili Flakes: Optional. Adds a subtle heat that keeps the flavors dynamic yet balanced.
Ground Cardamom: Provides floral, citrusy undertones that make the chutney taste more complex.
Salt: Enhances the sweet and savory elements that keep the chutney from tasting flat or one-note.

My Favorite

Pomegranate Molasses by Zest Delites

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A white bowl filled with cranberry chutney sauce garnished with orange zest, with a spoon, whole cranberries, and cinnamon sticks beside it on a wooden surface.

How to Make Homemade Cranberry Chutney

01

COMBINE

Combine cranberries, pomegranate molasses, orange juice and zest, maple syrup, vinegar, shallot, ginger, and spices in a medium saucepan.

A pot filled with fresh cranberries, chopped onions, spices, ground ginger, grated lemon zest, and a cinnamon stick—perfect ingredients for a flavorful cranberry chutney, ready to be mixed and cooked.

02

SIMMER

Simmer over medium heat for 8–10 minutes, stirring occasionally, until the cranberries burst and the sauce thickens. Lower the heat and cook 3–5 minutes more, stirring often, until glossy and chutney-like. Remove from heat and discard the cinnamon stick and star anise.

Close-up of cooked cranberries in sauce with a star anise pod in the center, perfect for making homemade cranberry chutney.

03

SERVE

Let cool completely. The chutney will thicken as it sets. Enjoy!

A white plate with homemade cranberry chutney, garnished with orange zest, sits beside a cinnamon stick and star anise on a wooden table.

Serving Ideas

Serve as a condiment on the side of curries or rice bowls.
Spoon over stuffed acorn squash, vegetarian nut roast, or cabbage steaks.
Serve on a cheese platter alongside a variety of dairy or plant-based cheeses, nuts and crackers.
Use as a spread for sandwiches and wraps.
Serve as a topping for sweet potato slices or mashed potatoes.

A bowl of cranberry chutney with orange zest on top, a spoon in the bowl, and a dish of cranberries, cinnamon sticks, and star anise beside it on a wooden surface.

Kristen’s Top Tips

If you’re prepping for a holiday meal (like Thanksgiving or Christmas), you can make this 3–4 days in advance and keep it chilled. It’ll be even more flavorful by serving day!
If you want your spices to be more flavorful, lightly toast them before using. This boosts their flavor depth.
Let the chutney simmer, not boil. Simmering preserves the cranberries’ texture and keeps the chutney from turning too soft.
My favorite flavor variations include adding diced apples, golden raisins, cloves, raspberries or a pinch of cayenne pepper for a kick.

A bowl of cranberry chutney garnished with orange zest, with a spoon, and a small wooden bowl of fresh cranberries in the background.

More Delicious Chutney Recipes You Might Love

Easy and Delicious Homemade Mango Chutney

Easy Peach Chutney Recipe

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Scrumptious Apple and Pear Chutney

Cranberry Chutney Recipe

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Make this bright, spiced cranberry chutney recipe with orange and ginger for a sweet, tangy condiment perfect for any gathering.

Author: Kristen Wood

Servings: servings

Prep Time: 5

Cook Time: 15

Total Time: 20

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Course: Condiments

Cuisine: American, Indian

Diet: Gluten Free, Vegan, Vegetarian

Ingredients

12 ounces cranberries fresh or frozen
¼ cup pomegranate molasses
¼ cup orange juice
1 tablespoon fresh orange zest
½ cup maple syrup or coconut sugar
¼ cup apple cider vinegar
1 small shallot finely minced
1 tablespoon fresh ginger root finely grated
1 cinnamon stick
1 star anise pod
½ teaspoon smoked paprika
¼ teaspoon red chili flakes optional
¼ teaspoon ground cardamom
¼ teaspoon salt

Instructions

In a medium saucepan, combine the cranberries, pomegranate molasses, orange juice, orange zest, maple syrup, apple cider vinegar, shallot, ginger, cinnamon stick, star anise, smoked paprika, chili flakes (if using), cardamom, and salt.
Bring to a gentle simmer over medium heat. Cook for 8–10 minutes, stirring occasionally, until the cranberries burst and the mixture thickens.
Reduce the heat to low and cook for 3–5 more minutes, stirring frequently, until glossy and chutney-like.
Remove from the heat and discard the cinnamon stick and star anise.
Cool completely before serving. The chutney will thicken more as it sets!
Enjoy!

Notes

If you’re prepping for a holiday meal, you can make this 3–4 days in advance and keep it chilled. It’ll be even more flavorful by serving day!

Storage

Be sure to let the cranberry chutney cool completely before storing it in glass containers. Don’t use plastic, as the acidity of cranberries and apple cider vinegar might interact with it, which could affect taste. Keep in the refrigerator for up to 10 days.

For longer storage, spoon the chutney into freezer-safe jars or containers, and then freeze for up to 3 months.

Nutrition

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Cranberry Chutney