Savory Cranberry Chutney Recipe - this is perfect for eating with crackers and cheese or to dress up your turkey! No more canned cranberry jelly! @foodapparel

Cranberry Chutney

Cook Time 15 minutes
Total Time 15 minutes
Author Christina Lakey


  • 1 tablespoon canola oil
  • 5 green onions white parts finely chopped, approximately top 1/3 greens sliced and set aside
  • 1 oz bag fresh or frozen cranberries 12-
  • 2/3 cup granulated sugar
  • 3 tablespoons apple cider vinegar
  • 1 teaspoon garlic minced
  • 1 teaspoon fresh ginger peeled and minced
  • 1/2 teaspoon salt


  1. In a large sauce pan, heat one tablespoon oil over medium heat.
  2. Add the white parts of the chopped green onion to the sauce pan and cook for about 3 minutes, until starting to soften.
  3. Add all remaining ingredients and stir together.
  4. Simmer, uncovered for about 10 minutes or until berries "pop" and mixture starts to slightly thicken. Remove from heat.
  5. Add remaining green onion tops and stir to incorporate. (You can save a few to throw on as a last minute garnishment for serving as well).
  6. Allow to cool or serve warm.

Recipe Notes

Make ahead:
This chutney stores for up to a week.