Cranberry Ginger Chutney is the perfect balance of sweet and tangy, with fresh cranberries, zesty ginger, and a hint of blood orange. Whether you’re spreading it on warm biscuits, pairing it with a vegan roast, or serving it alongside your favorite holiday dishes, this chutney is ready in about 20 minutes.
I love my Healthy Cranberry Sauce with Maple Syrup, but this cranberry chutney takes things to the next level.
It’s a gourmet-tasting condiment perfect for topping vegan cheese and crackers, enhancing sandwiches, or adding bold flavor to roasted veggies and grain bowls. Just like my Cranberry Orange Jam, this pairs beautifully with my Vegan Cornbread and Vegan Corn Casserole.
But let’s talk gifting.
This chutney isn’t just a treat for your table. Scoop it into a cute jar, tie it up with twine or a festive ribbon, and voilà - it’s the kind of present that says, “I made this with love,” without requiring hours of crafting (my kind of win).
The best part? Sometimes, I get a text a week later asking for the recipe, which means I’ve created a cranberry chutney fan club - and honestly, I couldn’t be prouder - I need constant validation.
Jump to:
Why You'll Love This Recipe
- This chutney’s pretty red color and flavors make it a standout addition to your Thanksgiving or Christmas table.
- Complements everything from vegan roasts to charcuterie boards.
- With minimal prep and just a short time on the stove, this is ready in less than 20 minutes. It's so easy!
- It tastes even better after sitting for a day, so you can prepare it in advance and free up your holiday cooking schedule.
Ingredients
Round up these simple ingredients for some delicious Ginger Cranberry Chutney. See the recipe card for quantities.
- Blood Oranges: Blood oranges are sweet, but their flavor is more complex than regular oranges. They have a unique balance of sweetness and tartness, often with a hint of berry-like notes. Depending on the variety and ripeness, some may lean slightly more tart, but overall, they are sweet, rich in flavor, and vibrant in color. You can substitute them with regular oranges.
- Shallots: Shallots add a subtle sweetness and savory depth. Substitute them with the white and light green parts of leeks or really finely diced red onions.
- Fresh Ginger: Freshly grated ginger adds the perfect zing. A good substitute is the jarred ginger. However, consider buying the frozen cubes that come premeasured. I buy my frozen grated ginger cubes at Trader Joe's and use about 4 of them.
Variations
- Spicy Kick: Stir in a pinch of red pepper flakes or a dash of cayenne for some heat.
- Herbs: Add a sprig of fresh rosemary or thyme during cooking for a savory herbal note. Remember to remove them before storing it.
- Low-Sugar Option: Replace some sugar with a natural sweetener like maple syrup or agave for a lighter version.
How To Make Ginger Cranberry Chutney
Here we go - my favorite part - some pics of how it is done. See the recipe card for detailed directions.
Step 1: Heat olive oil in a saucepan over medium heat, sauté shallots for 3–4 minutes, then stir in garlic and ginger for 1 minute.
Step 2: Combine the aromatics with the cranberries and sugar, add the blood oranges, and season with salt and pepper. Simmer on medium-low for 10–12 minutes until cranberries burst and the mixture thickens.
Step 3: Allow it to thicken to your desired consistency. My rule of thumb is to stop cooking when several of the cranberries are still intact, and the mixture is still bright red.
Step 4: Adjust seasoning, let cool, and transfer to a serving dish or jar. Top with chopped nuts if desired.
Top Tips
- Simmer the chutney until most of the cranberries have burst, leaving a few soft stragglers for texture and the mixture is nicely thickened. If you’re all about a jammy vibe, let it simmer a bit longer, but fair warning: the more it cooks, the less you’ll have to share as it reduces, and it will lose its bright red hue.
- Since we’re simmering without a lid, use a deep pot—those cranberries love to burst and splatter, leaving red polka dots all over your stove and counter. I’ve learned this the hard way, so you don’t have to.
- Fresh or frozen cranberries work best for this recipe. If using frozen, no need to thaw - just toss them straight into the pot.
- Adjust the sugar or sweetener to your taste. If you like it tangier, reduce the sugar slightly or add a squeeze of lemon.
Serving Suggestions
- Serve it alongside vegan roasts, Vegan Cranberry and Apple Stuffing, Vegan Stuffing with Cranberries and Sausage, or mashed potatoes for a flavorful holiday meal.
- Use it as a tangy spread for sandwiches or wraps, especially with roasted veggies or plant-based proteins like High Protein Lupini Bean Seitan.
- Spoon it over oatmeal, Vegan Banana Oat Pancakes, toast, or Quick Easy Vegan Biscuits for a sweet and tangy start to your day.
- Use it as a topping for Easy No-Bake Vegan Mini Cheesecakes, or Homemade Vegan Banana Ice Cream for a festive, fruity twist.
Storage
- Store the chutney in an airtight container or glass jar in the refrigerator for up to 7 days. The flavors will deepen as it sits, so it’s perfect to make ahead!
- For longer storage, freeze the chutney in a freezer-safe container or resealable bag for up to 2 months. Thaw it overnight in the fridge before serving.
- If the chutney thickens too much while stored, stir in a splash of orange juice or water before serving to refresh the consistency.
Recipe FAQS
Yes. Frozen cranberries work just as well as fresh. No need to thaw them—just toss them into the pot and cook as directed.
Got a minute? I'd love for you to dive into the comments and rate this Cranberry Ginger Chutney. Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Cranberry Ginger Chutney
Ingredients
- 2 tablespoons olive oil
- 2 shallots finely chopped
- 2 cloves garlic minced
- 2 tablespoons freshly grated ginger*
- 1 12 ounce bag fresh cranberries or frozen cranberries
- ⅔ cup sugar adjust to taste
- ½ -1 cup blood oranges about 2 oranges; freshly squeezed
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
- optional: crushed nuts such as walnuts or pecans
Instructions
- Sauté Aromatics: Heat the olive oil in a medium saucepan over medium heat. Add the shallots and sauté for 3–4 minutes until softened. Stir in the garlic and ginger and cook for another minute until fragrant.
- Add Cranberries and Sugar: Stir in the cranberries and sugar, coating them evenly in the aromatic mixture.
- Simmer with Orange Juice: Pour in the blood orange juice, add the salt and pepper, and reduce the heat to medium-low. Simmer uncovered for 10–12 minutes, stirring occasionally, until the cranberries burst and the mixture thickens. Stop cooking when most of the cranberries burst, but several remain, the mixture thickens, and it’s glossy but still chunky—perfect for a spreadable consistency.
- Taste and Adjust: Taste the chutney and adjust the sweetness or seasoning as needed. Add a splash of water or more orange juice if you prefer a thinner consistency.
- Cool and Serve: Remove from heat and let the chutney cool to room temperature. Transfer to a serving dish or jar. Add the optional nuts over the top or mix them into the chutney for a delicious crunch.
Regi Pearce says
This Cranberry Ginger Chutney is the perfect balance of sweet, tart, and spicy. It simmers into a thick, flavorful chutney that tastes amazing on just about anything. I love it with seitan, spread on sandwiches, or even as a topping for vegan cheese boards.
Sally says
Looks pretty!
Regi Pearce says
Thanks Sally!