Cranberry Orange Ginger Chutney

Cranberry Orange Ginger Chutney

Shivangi Rao
By Shivangi Rao
Course Condiments


  • 10 oz frozen cranberries
  • Juice of half a large navel orange should be about 1/2 cup
  • 1.5 cups coconut sugar or more to taste
  • 1 shallot finely chopped
  • 1 cinnamon stick
  • 1/4 tsp garam masala
  • 1/4 tsp cayenne optional if you want a little extra heat
  • 1 inch freshly grated ginger or 1/2 tsp ground ginger powder
  • 1/2 tsp salt
  • 2 tsp orange zest
  • 1 tsp oil of choice


  • Chop the shallot finely.
  • Place oil in a pot on medium heat. Add shallots to oil and saute well until cooked down completely.
  • Add cranberries, juice of 1/2 navel orange, coconut sugar, salt, cayenne, cinnamon stick, garam masala, and ginger into the pot.
  • Stir everything on medium heat for 7-10 minutes until cranberries burst from heat and begin to reduce into a thicker consistency, and spices are well combined and cooked.
  • Taste and adjust seasonings (especially sugar) as needed.
  • Once done cooking, remove the cinnamon stick from the chutney.
  • Grate orange zest on top for garnish.
  • Serve at room temperature and Enjoy!
  • Note: Place chutney in an airtight jar and store in the fridge for up to 1 week.
Tried this recipe?Mention @raodyrecipes if you like it!

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