Cranberry, Walnut, and Orange Chutney

This is excellent with duck, chicken, and, of course, turkey. Itʼs easy to make and will keep for 2 weeks in the refrigerator. Or make a lot and freeze it.

Serves: 8Hands-on: 5 minutesTotal: 15 minutesDifficulty: Easy

Serves: 8


  • ½ cup minced shallots
  • 2 Tbsp. canola oil
  • 2 cups dried cranberries
  • ½ cup brown sugar
  • ¼ cup apple cider vinegar
  • ¼ cup water
  • ½ tsp. ground coriander seed
  • ½ tsp. ground black pepper
  • ½ tsp. salt
  • 1 Tbsp. grated orange zest
  • ½ cup walnut pieces, toasted


  • In a large, heavy saucepan over medium heat, cook shallots in oil until softened.
  • Add cranberries, brown sugar, vinegar, water, coriander, pepper, and salt. Cook, stirring, until the cranberries have softened and the sauce has become very thick, about 15 minutes.
  • Let cool and stir in orange zest and walnuts.