Tangy Cranberry Chutney

I had an absolutely fantastic weekend – just the kind that I needed after a long week of work. On Friday night, Kramer and I went to our favorite local bar, Maison Premiere, where we had some fabulous cocktails and lots of $1 oysters (thank you, happy hour). We go to this place all the time, so we were really excited for their new fall cocktail menu. I had an autumn julep that honestly tasted like apple pie – I was raving about it so much that the girl next to me ordered one herself. After drinks, we continued with our seafood theme and went out for sushi, after which we turned in for the night because I had to go into work the next morning for a few hours. When I got back home, Kramer and I watched a few episodes of The Wire (we’re on episode four of season four, finally), then headed out again to see the screening of our friend Morgan’s short film, Upload. He’s also trying to raise money through Kickstarter to fund this upcoming web series – I highly recommend throwing a few bucks his way if you can; that way, you can say that you donated to his series when he inevitably becomes a hotshot Hollywood director (people still say hotshot, right?). On Sunday, Kramer and I just hung out, baking, cooking, and watching more episodes of the The Wire. We didn’t get a chance to watch The Walking Dead season premiere or the new episode of Boardwalk Empire, because we are old foagies and fell asleep before they aired, but I can’t wait to watch them both tonight.

I know that it may be a bit early to start talking cranberries (I know this especially because I had the hardest time even finding frozen cranberries in the store), but the holidays always seem to sneak up on you, so I wanted to be prepared with a bunch of fresh new recipes for the upcoming festivities. My brothers and I are big cranberry fiends – when we were kids, my mom would have to force us to eat the other food on our plate, because we were honestly just interested in the cranberry sauce and mashed potatoes (mixed together, of course – if you haven’t tried it, trust me on this). Kramer, sadly, isn’t as big of a cranberry fan as I am, so I didn’t even bother making any cranberry sauce during our first Thanksgiving alone as a married couple last year…mostly because I knew I would eat the entire bowl myself. This year, though, we had a small party (which I will post about soon) and I wanted to have some Thanksgiving-themed food. I decided that this was the perfect opportunity for some cranberry action, but I wanted to make something a bit more interesting than the usual cranberry sauce. I had some jalapeno peppers and fresh ginger, so I threw those in and before I knew it, I had some of the most delicious cranberry chutney that I’d ever tasted. All of the flavors compliment each other beautifully, from the tart, juicy cranberries, to the fresh bite of ginger, to the slight kick from the jalapeno. This chutney is wonderful on just about everything, too – turkey, sandwiches, on its own, and of course, on top of some mashed potatoes (seriously, try it!). Thanksgiving is just a little over a month away, so when you begin planning your menu, I hope you’ll give this chutney a try.

Tangy Cranberry Chutney
Your ingredients.

Tangy Cranberry Chutney
Finely dice your shallots and cook them in oil over medium heat, until softened.

Tangy Cranberry Chutney
Mince your ginger.

Tangy Cranberry Chutney
And jalapeno, and add them to the pot.

Tangy Cranberry Chutney
Add in your cranberries, sugars, and vinegar.

Tangy Cranberry Chutney
Bring to a boil, then simmer for 10-15 minutes, until thickened.

Tangy Cranberry ChutneyTangy Cranberry Chutney

Tangy Cranberry Chutney
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
Cranberry chutney with ginger and jalapeno pepper for a festive kick this holiday season!
  • 2 teaspoons olive oil
  • 2 large shallots, minced
  • 1 jalapeno pepper, minced
  • 1 1-inch cube of fresh ginger, minced well
  • 2 cups fresh or frozen cranberries (if using frozen, do not thaw them out beforehand)
  • ⅓ cup brown sugar
  • ⅓ cup granulated sugar
  • 3 tablespoons cider vinegar
  1. Heat your olive oil in a small sauce pan over medium heat, then add in your shallots and cook for 5 minutes or so, until softened. Add in the jalapeno pepper and ginger, and saute for another 4-5 minutes, until fragrant. Add in the cranberries, brown sugar, granulated sugar, and cider vinegar and stir to combine. Bring to a boil, then reduce the heat and simmer for 10-15 minutes, until thickened. Taste and adjust any flavors as necessary. Store in the refrigerator in an air-tight container for up to 10 days.


20 Responses

  1. You are right how the holidays do have a tendency to sneak up on us. Fresh Thanksgiving and holiday recipes are important to find and this one might be a nice one. My wife and I have started canning and preserving but we haven’t moved on to explore the wonderful world of chutneys. I might give this one a try sometime soon.

    I highly doubt you and your husband are old foagies, but it is sometimes tough to sit down and watch hour long episodes. We are also big fans of Boardwalk Empire, but now I think I’m two episodes behind….Yikes….Great show though. Can’t say I watch the Wire or The Walking Dead, though.

    Way to not let the holidays sneak up on you. I’m gonna get on top of my shopping and cooking early this year! Ha.


    • Sydney says:

      It’s hard to do! I’m always torn between feeling like I’m doing too much too soon while still not having everything together – typical, I suppose, for this time of year. Good luck with your holiday cooking this year!

  2. Megan says:

    My boyfriend is going to Rome for a few months so we are having a mock-Thanksgiving dinner and I am cooking, ahhh! (I’m scared- its the first Thanksgiving dinner I am cooking and it will just be me, Eric, and his parents!!) This looks delicious, I think I will be making it in the place of plain old cranberries. Do you have any other suggestions to impress my boyfriend’s parents??

  3. Jula says:

    I certainly wouldn’t have thought of putting jalapeno with cranberries but it definitely seems to have worked very well!

  4. Ooh… I can imagine having this with a roast! 😀

  5. I was not a fan of cranberries until I added heat to them! Now they are the first to go at Thanksgiving instead of having a leftover bowl. I love the combination of spicy and sweet. I like to use chipotles for a bit of smokness and orange juice for a bit of sweetness.

  6. Lindsey says:

    ooo this makes me excited for Thanksgiving! :-)

  7. […] Ginger jalapeno cranberry chutney is definitely going to be on my Thanksgiving table this year. […]

  8. liz says:

    Oh my goodness. I am salivating thinking about this on a grilled chicken sandwich right now.

  9. Phil says:

    Should this be served hot, cold, or at room temp?

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