Cranberry Chutney

In line with the same theme, Minoo also made a dish with cranberries and orange juice on the same day I made the Cranberry Bread. She made a Cranberry Chutney. The Cranberry Chutney is great with turkey or chicken. This homemade Cranberry Chutney is flavored with ginger and garlic.



  • 1 tablespoon olive oil
  • 2 teaspoons minced fresh ginger
  • 2 garlic cloves, minced
  • 2 cups cranberries (frozen is ok)
  • 10 tablespoons sugar
  • 1/2 cup orange juice
  • 1 tablespoon cider vinegar
  • coarse salt and ground black pepper to taste


Click on the link below for the instructions.


_MG_8825_edited-1In a small saucepan, heat oil over low heat. Cook the ginger and garlic until softened, about 3 minutes.
_MG_8827_edited-1Add in the cranberries, sugar, orange juice and vinegar.
_MG_8831_edited-1Cook over medium heat until most of the berries have burst and the mixture has thickened. This takes about 8 minutes. Season with salt and pepper.

The Cranberry Chutney can be stored in the refrigerator in a container for up to 2 weeks.

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