Cranberry-Orange Ginger Chutney

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READY IN: 2hrs 30mins
Recipe by Lori Ann D

Try this tangy sauce with roast turkey, pork, or chicken... or on toast! I serve it for Thanksgiving every year and it always goes over well, especially on leftover turkey sandwiches! Make it a day or two ahead to make your day that much easier. Enjoy! (From Cooking Light Magazine, Nov. 2006 issue) Cook time is chill time.

Ingredients Nutrition


  1. Heat the oil in a medium saucepan over medium heat. Add shallots and ginger; cook 5 minutes or until golden, stirring occasionally.
  2. Add juice, scraping pan to loosen browned bits.
  3. Add cranberries and remaining ingredients.
  4. Reduce heat; simmer 15 minutes or until slightly thickened.
  5. Cover and chill 2 hours.

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