Cran-Citrus Chutney

Total Time:
32 min
10 min
22 min

8 servings


Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 1/4 cup sugar, 1 strip orange or lemon zest, 1/2 cup red wine, a cinnamon stick, 1/4 cup crystallized ginger, 1 each sliced unpeeled orange and lemon (seeds removed), 1/4 cup golden raisins and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add sugar, salt and pepperto taste and cool to room temperature before serving.

Photograph by Jonathan Kantor

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    This was delicious! Love the crystallized ginger for a little kick and it was so easy to make. After Thanksgiving lunch, my Mom went home and made more for dinner and added apples for another twist. Yum!
    This recipe is very tasty. I wanted to make cranberry sauce but with a gourmet twist so I decided to use this recipe. It's awesome & easy! I made it the night before Thanksgiving & the flavors were allowed to "marry" overnight which only made it better. Strongly recommend this recipe!!!!
    I just poured the chutney into a serving bowl for Thursday. It's so delicious!! Melding for the next few days in the fridge will only make it better. I love cooking with lemon and orange rinds. I'll have to steal those pieces before anyone else gets to them. It's a keeper.
    Love it. I don't put as much sugar in it though.
    Great recipe! Made for Thanksgiving and it was such a hit for the family...Will be making jars of it to hand out as Christmas gifts!
    I located some awesome Chicken Cordon Bleu recipes on here, and one of them mentioned how this sort of chutney is an incredible condiment to the completed chicken dish. Wow~ for as easy as this recipe is, it is incredibly delicious! Like mcgraw who also rated it said, it will be great to make any time of the year. ~Yum~
    This chutney has the most wonderful balance of flavors. Very easy to make, and not overly sweet. I did not have any crystalized ginger, so I finely shredded fresh ginger with my rasp. The pepper and salt are a necessity: the salt complements the sugar, while the pepper gives it a nice spicy touch. It turned out perfectly, thank you! This will be nice any time of the year, not just for Thanksgiving or Christmas.
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    This recipe is featured in:

    The Best Thanksgiving Side Dishes