Go Back
–+ servings
Fresh homemade cherry compote in a glass bowl for cooking or baking.

Easy Cranberry Orange Chutney Recipe for Holiday Table

Amber Bondar
This easy Cranberry Orange Chutney is a savory-sweet twist on the traditional cranberry sauce. Made with fresh cranberries, orange juice, red onion, and warm spices like ginger and allspice, it’s perfect beside roast turkey for Thanksgiving or Christmas. It thickens naturally as it cools and tastes even better the next day.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Course Condiment
Cuisine American, Canadian
Servings 2 Cups
Calories 160 kcal

Equipment

  • Small Saucepan
  • Cutting board
  • Colander
  • measuring cup
  • Juicer
  • Zester
  • knife
  • Teaspoon

Ingredients
  

  • 1 Cup Cranberries Fresh, coarsely chopped
  • ½ Cup Orange Juice Freshly squeezed
  • ¼ Cup Red Onion Minced
  • 1 Tsp Ginger Powder
  • ⅛ Tsp Allspice
  • 4 Tbsp Brown Sugar
  • 2 Tbsp Orange Zest

Instructions
 

  • Rinse and discard any shriveled cranberries. Then coarsely chop and add to the saucepan. Don't heat it just yet.
    1 Cup Cranberries
  • Wash orange, remove zest. Set aside.
    2 Tbsp Orange Zest
  • Juice orange and add to cranberries in saucepan.
    ½ Cup Orange Juice
  • Dice the red onion fine and add to pot with cranberries and juice.
    ¼ Cup Red Onion
  • Measure and add spices and start to heat over medium heat to reach a boil.
    1 Tsp Ginger Powder, ⅛ Tsp Allspice
  • Once fruit is boiling add the brown sugar to dissolve. Cook for a few minutes to reduce the orange juice and soften the berries. (3-4mins)
    4 Tbsp Brown Sugar
  • Remove from heat and stir in the orange zest.
    2 Tbsp Orange Zest
  • Let cool in pot and then transfer to jar in fridge. Can also serve right away hot.

Notes

Amber’s Tips for Success

Add the orange zest last. Stir it in toward the end of cooking to keep its fresh, citrusy flavor. Adding it too early can cause the oils to turn slightly bitter as they simmer.
Watch the texture. Cranberries thicken naturally as they cool, so take the chutney off the heat when it still looks a little loose. It’ll firm up to the perfect consistency as it rests.
Taste and adjust. Before cooling, taste for balance — a bit more brown sugar if it’s too tart, or a tiny splash of lemon juice or apple cider vinegar if it needs brightness.
Make it ahead. This chutney is even better the next day after the flavors have mingled and mellowed. Perfect for prepping before Thanksgiving or Christmas dinner.
Serve creatively. Beyond turkey, try it on baked brie, pork tenderloin, or even grilled chicken. It’s one of those recipes that turns simple leftovers into something special.

Nutrition

Calories: 160kcalCarbohydrates: 40gProtein: 1gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.04gSodium: 10mgPotassium: 252mgFiber: 3gSugar: 32gVitamin A: 181IUVitamin C: 48mgCalcium: 47mgIron: 1mg
Keyword cranberries, fruit sauce, Holiday recipes
Tried this recipe?Let us know how it was!