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Spicy Cranberry Chutney

Spicy Cranberry Chutney is the perfect addition to your holiday feast. This super easy recipe cooks in 15 minutes and adds a spicy, tart kick to appetizer platters or as part of the main course.
Servings 10 servings
Cook Time 15 mins


  • 2 tablespoons olive oil
  • 1/2 yellow onion minced
  • 1 garlic clove minced
  • 12 oz. fresh whole cranberries
  • 1/2 teaspoon crushed red pepper flakes
  • 1 teaspoon fresh grated ginger
  • 1/4 cup balsamic vinegar
  • 1/3 cup honey
  • Salt to taste


  • Heat the olive oil in a medium-sized saucepan over medium-high heat.
  • Sauté the onion and garlic until onions become translucent.
  • Stir in the crushed red pepper flakes and grated ginger. Cook for 2 minutes.
  • Stir in the cranberries, balsamic vinegar, and honey. Season with a pinch or two of salt. Cover. Reduce heat to medium and let mixture cook, stirring occasionally until cranberries have burst, and no liquid remains in the pan, about 15 minutes.
  • Cool and serve.


It can be stored in the refrigerator for up to 2 weeks.
Calories: 83kcal
Course: Appetizer
Cuisine: American
Keyword: holidays


Calories: 83kcal | Carbohydrates: 15g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 5mg | Potassium: 54mg | Fiber: 2g | Sugar: 12g | Vitamin A: 50IU | Vitamin C: 5mg | Calcium: 7mg | Iron: 1mg