Total Time
3hrs 20mins
Prep 20 mins
Cook 3 hrs

Fabulous adaptation of Madhur Jaffrey's quick chutney using canned cranberries when unable to get fresh. If using fresh, just make as usual and adapt to this recipe. Wonderful anytime, and especially good with holiday turkey, roast or ham. This recipe freezes well, too! Cooking time will vary according to quantity.

Ingredients Nutrition


  1. Cut ginger into paper thin slices, stack, cut into thin slivers.
  2. Combine slivers, garlic, vinegar, sugar, pepper,cinnamon and allspice into a heavy pot.
  3. Simmer for about 20 minutes (may take longer) until there're about 4 tablespoons liquid left (excluding the solids).
  4. Add cranberry sauce and salt.
  5. Mix, bring to a simmer.
  6. It will be a bit lumpy.
  7. Add nuts, orange, peel and lemon juice.
  8. Simmer slowly.
  9. It will take 2 to 3 hours to thicken.
  10. Cool, put in a jar and refrigerate.
  11. This will keep for several days and freezes well.
Most Helpful

This was terrific and sooo easy to put together. Thanks for the recipe.

Queen Dana November 27, 2009

I used the canned cranberries and this was very tasty. DH and I can't wait to use the left overs on a sandwich. I used half the sugar posted here. We are cutting down on sugar and I don't like using too much sugar substitute so this was perfect for us. It was a bit too different for the kids who were visting and missed the tradional cranberry sauce... next year I may do both. Thanks for sharing this tasty treat.

Chef RZ Fan November 23, 2007

Great recipe! I used walnuts, as they seem to better retain integrity of crunch over pecans. I like that the "base" which is simple store-bought - just add these special additions. Thanks for posting! Next, I'll try to can this recipe, and will report results.

Foggy Kitchen August 13, 2007