We always have some form of cranberry sauce on the table at Thanksgiving. This irresistible cranberry chutney is a delicious alternative to the more traditional Thanksgiving standard.

Prep time: 10 minutes

Cook time: 19 minutes

Servings: 8-10


  • 2 tablespoons extra-virgin olive oil
  • 1/3 cup red onion, diced
  • 2 teaspoons garlic, minced
  • 1/2 cup apple cider vinegar
  • 1/4 cup light brown sugar, packed
  • 1 cup dried cranberries
  • 1 tablespoon ginger, grated
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 14 ounce can whole berry cranberry sauce
  • 15 ounce can mandarin oranges, drained


Heat olive oil in medium pot over medium heat. Add onion and garlic and sauté until soft, about 4-5 minutes.

Add vinegar and brown sugar and cook until sugar dissolves, about 1-2 minutes. Stir in dried cranberries, ginger, salt, pepper, cinnamon and nutmeg. Cook until cranberries have softened, about 5 minutes.

Add cranberry sauce and cook an additional 5 minutes. Add mandarin oranges and cook 1-2 minutes, ensuring oranges don’t become mushy.


ORANGE & FIELD TIP: Fresh cranberries can be used in place of the dried cranberries.