Cranberry Chutney for the Holiday Season!

Cranberry Chutney is easy to make and lasts for a couple of weeks in the refrigerator. Since things get pretty busy during the holiday season, this is a great recipe to prepare ahead of time and have it ready for your holiday meals. In this recipe, I am using this freshly prepared chutney to make Leftover Thanksgiving Sandwich.


Serves: 4-6


2 Tablespoons vegetable oil

8 oz cranberries, frozen or fresh

3/4 cup white granulated sugar

1 cup freshly squeezed orange juice

1/2 teaspoon ground star anise

1/4 teaspoon ground black pepper

1/4 teaspoon ground green cardamom

1/2 teaspoon salt



In a medium-size sauce pot over medium heat, add oil and cranberries. Mix.

Cook for five minutes. Add sugar, orange juice, spices, and salt. Mix.

Cover on medium-low heat for approximately 10-12 minutes. Stir every other minute.

Chutney is done when cranberries are a mush. Remove from heat and set aside.

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