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.