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Mandarin Cranberry Chutney

You'll want to spread this sauce over everything
Mandarin Cranberry Chutney recipe - The Daily Meal
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This sweet and savory sauce is a delicious accompaniment to roast pork or chicken, and works wonders to perk up a turkey sandwich. Chutney also makes a wonderful holiday gift—package it in pretty glass jars tied with festive ribbon for your friends, family and neighbors.

This recipe was originally published in the South Florida Sun Sentinel.


  • 1 (12-ounce) bag fresh cranberries (frozen whole cranberries can be used if thawed)
  • 1 Cup dried cranberries
  • 1/2 Cup minced red onion
  • 2 Tablespoons grated ginger root
  • 2 Cups fresh-squeezed orange juice
  • 2/3 Cups red wine vinegar
  • 2 Cups drained canned Mandarin orange segments
  • Zest of 2 oranges
  • Zest of 2 lemons
  • 1 Cup granulated sugar
  • 4 whole cinnamon sticks, broken in half
  • 1 Teaspoon ground cloves
  • 1 Teaspoon fresh-ground nutmeg
  • 1 Teaspoon ground cardamom
  • 1 Teaspoon ground coriander
  • Pinch cayenne pepper
  • 2 Tablespoons fresh rosemary leaves, chopped


Step 1: In a nonreactive medium saucepan, combine 1 (12-ounce) bag fresh cranberries (frozen whole cranberries can be used if thawed), 1 cup dried cranberries, 1/2 cup minced red onion, 2 tablespoons grated ginger root, 2 cups fresh-squeezed orange juice and 2/3 cup red wine vinegar.

Step 2: Bring to a boil over high heat, reduce the heat and simmer 15 minutes.

Step 3: Add 2 cups drained canned Mandarin orange segments, zest of 2 oranges, zest of 2 lemons, 1 cup granulated sugar, 4 whole cinnamon sticks (broken in half), 1 teaspoon ground cloves, 1 teaspoon fresh-ground nutmeg, 1 teaspoon ground cardamom, 1 teaspoon ground coriander, a pinch of cayenne pepper and 2 tablespoons chopped fresh rosemary leaves.

Step 4: Simmer for 15 to 20 minutes. Cool completely before serving. Remove cinnamon sticks.