Fresh Cranberry Chutney
Prep time
Cook time
Total time
Classic flavors of ginger, shallots and red wine vinegar flavor this delicious holiday chutney
Recipe type: Condiment
Cuisine: American, Anglo-Indian
Serves: 6-8
  • 1 TBS olive oil
  • 1 small shallot, minced
  • 1 TBS fresh grated ginger
  • 12 oz. fresh whole cranberries
  • ½ cup coconut sugar (or brown sugar)
  • ¼ cup red wine vinegar
  • ½ cup water
  • salt & pepper to taste
  1. In a medium saucepan, heat the olive oil over medium heat. Add the shallots and ginger and cook until shallots are translucent, about 2-3 minutes, stirring occasionally. Add the fresh cranberries, coconut sugar, red wine vinegar, water and salt & pepper. Bring mixture to a boil and then simmer for about 15 minutes. You know the sauce is finished when the cranberries have burst and the consistency of the sauce is to your liking. Taste the sauce and add more vinegar of it is too sweet, or more coconut sugar if it is too tangy.
  2. Keeps in the refrigerator for about 7-10 days
Recipe by The Yum Queen at