Spicy Cranberry Chutney

A spicy spin on the classic cranberry sauce. This homemade spicy cranberry chutney with jalapeno peppers and bell peppers is a great addition to your Thanksgiving table.

This chutney tastes great served either hot or cold. Vinegar, aromatics, spices and cranberries are slow-cooked into a  jammy relish with kick. One bite and you’ll never  buy the canned stuff again.

Spicy Cranberry Chutney

Yield: 3 cups


2 teaspoons vegetable oil
1 shallot, minced
1 red bell pepper, stemmed, seeded, and cut into 1/4-inch pieces
2 jalapeño chiles, seeded and minced
1/2 teaspoon salt
3/4 cup water
1/4 cup cider vinegar
1 cup packed brown sugar
12 ounces (3 cups) fresh or frozen cranberries


In a medium saucepan over medium heat, heat oil until just shimmering. Add shallot, pepper, jalapeño, and salt; cook, stirring occasionally, until shallot has softened, about 5 minutes.
Add water, vinegar, and sugar. Increase heat to high and bring to simmer, stirring to dissolve sugar. Add 1½ cups cranberries; return to simmer. Reduce heat to medium-low and simmer, stirring occasionally, until cranberries have almost completely broken down and mixture has thickened, about 15 minutes.
Add remaining 1½ cups cranberries; continue to simmer, stirring occasionally, until just beginning to burst, 5 to 7 minutes. Transfer to serving bowl and cool for at least 1 hour before serving.

One Year Ago: Pecan Bars 

8 Responses to “Spicy Cranberry Chutney”

  1. #
    Ellie@fitforthesoul — November 23, 2011 @ 1:20 pm

    whoaa this sounds really delicious! I can see how it would be really good. Although, my fiance (who comes over to our feast), is all about tradition! So I don’t know if I should make it haha. 😛 But my family is all about spicy! Hmmm what to do? Maybe make both.

    And have a blessed Thanksgiving Christina!!! <3

  2. #
    Just A Smidgen — November 23, 2011 @ 2:33 pm

    That’s a pretty little dish of cranberry sauce and I love that it has some new flavors. Have a wonderful Thanksgiving with your family!

  3. #
    Rufus' Food and Spirits Guide — November 23, 2011 @ 3:53 pm

    I love that combo and am thinking of how great it would be on Thanksgiving. Have a happy one.

  4. #
    ChgoJohn — November 23, 2011 @ 5:14 pm

    You’ve addressed the one thing missing from my holiday table: a dish with a little heat. This sounds very good and well worth trying.

  5. #
    rumpydog — November 24, 2011 @ 9:59 am

    I love cranberries! And among the many reasons to be thankful this time of year are the wonderful recipes I have found using this wonderful berry. Have a wonderful Thanksgiving!

  6. #
    Artful abuela — November 24, 2011 @ 10:47 am

    cranberries, fixed any way can ONLY be delicious! i love, them.. add some kick and you have a slice of heaven. must try this!

  7. #
    Gursahiba@ExquisiteNiche — November 25, 2011 @ 3:28 am

    Sounds delicious ! I am gonna try this one. But unfortunately we donot get fresh or canned cranberries in India. I think i’ll try with the dried cranberries. Hope it works!

  8. #
    Kelly — December 2, 2011 @ 11:33 am

    What a gorgeous cranberry dish, this is perfect for the holidays!! If you haven’t already, feel free to stop by my blog and check out the $50 Williams-Sonoma gift card giveaway going on right now! xoxo

Leave a Comment