Under 30 Minutes

Cranberry Chutney

Serve the chutney with crackers and soft cheese or as a condiment for roasted duck or chicken.

  • Prep:
  • Total Time:
  • Yield: Makes 1 cup
Cranberry Chutney

Source: Everyday Food, December 2003


  • 2 teaspoons fresh ginger, minced
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 2 cups cranberries
  • 10 tablespoons sugar
  • 1/2 cup orange juice
  • 1 tablespoon cider vinegar
  • Course salt and ground pepper


  1. In a small saucepan, heat olive oil over low heat. Cook ginger and garlic until softened, about 3 minutes.

  2. Add cranberries, sugar, orange juice, cider vinegar. Cook over medium heat until most of the berries have burst and mixture has thickened, about 8 minutes. Season with coarse salt and ground pepper.


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