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Holiday Spicy Cranberry Chutney

Updated on December 14, 2011

Applause for a Chutney

Can you do without that canned cranberry from the store and instead spiced up your chosen entrée with an easy homemade Spicy Cranberry Chutney? Yes, you can. The 20 minutes of your time including preparation and cooking will bring you that nudge of culinary compliments. This will add a certain panache to you and your guests' taste buds. This Spicy Cranberry Chutney will be handy for the holidays and can be kept in the refrigerator for two weeks. One of those little things that you could prepare ahead of time. Best of all, you could serve with the omnipresent turkey or pork roast, as well as have a turkey sandwich with a zing even when you get back to those ordinary days.


Fresh Cranberries - 1 bag, 12 oz.
Olive Oil - 2 Tablespoons
Shallots, minced - 3 Each
Garlic, minced 1 Tablespoon
Fresh Thyme - 8 Sprigs
Ground Ginger - 1/4 teaspoon
Ground Oregano - 1/4 teaspoon
Ground Basil - 1/4 teaspoon
Old Bay - 1 teaspoon
Water - 2 cups
Tabasco - 3 Drops or 6 Drops (your choice of zing)
Worcestershire Sauce - 2 Tablespoons
Kosher Salt - 1/4 teaspoon
Ground Black Pepper - 1/8 teaspoon
Brown Sugar - 1/8 Cup
Cornstarch - 2 Tablespoons 
Water - 2 Tablespoons
Optional addition to sugar:
Sweet Raspberry Syrup - 2 TBSP + 1 TBSP Browm Sugar
NOTE:  Recipe is a guideline.  
Use your taste buds to measure your choice of spiciness.


Use a stainless steel sauce pan to start of.
Heat the pot for 15 seconds in medium fire.
Put the olive oil in sauce pan. 
Then add the minced shallots.
Cook shallots till brown.
Add the fresh cranberries.  
Add the 2 cups of cold water.  
Stir a bit.
Add the worcestershire sauce, minced garlic and
the rest of the spices and herbs.
Let it cook for 10 minutes in medium high heat.
You are aiming at reducing the water.
When the cranberries turn a bit mushy, and
the water has reduced, add the cornstarch slurry.

To make Cornstarch Slurry: 
Mix and stir 2 TBSP of cornstarch & 2 TBSP water.

Add to the cranberry mixture.
Let it seat on the stove in low fire.
Cook the cornstarch for 5 or 10 more minutes.
Keep stirring so the bottom will not burn.
Look for a good consistency of thickness.
Neither soupy or watery.
Cool and refrigerate.

Serve warm or room temperature or even cold.
NOTE:  Be sure to fish out the thyme sprigs before serving.


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    • miss butterfly profile image

      miss butterfly 6 years ago

      Sounds good!!! I'm going to give your recipe a try. Thanks for sharing!!!

    • issty profile image

      issty 6 years ago from Mojlish

      My family loves this recipe. A really nice and useful hub! thank you for it!

    • point2make profile image

      point2make 6 years ago

      Finally...cranberries with zing!!!!thanks for the recipe I will be trying it next week. I love cranberries but most make them too sweet. Your "twist" sounds great Thanks again.