The Best Homemade Cranberry Chutney

Perfect for Thanksgiving! 🍁🦃

If you’re looking for the perfect Thanksgiving side that’s sweet, tangy, cozy, and just a little unexpected… this Cranberry Chutney is it. Every single year, this recipe makes its way onto our holiday table, and it’s always one of the first dishes to disappear. It has that warm spice everyone loves during the holidays—cinnamon, cloves, nutmeg—with bursts of cranberry, sweet pears, and the brightness of fresh orange zest.

This chutney is everything I love in a fall recipe: simple ingredients, minimal effort, and SO much flavor. It elevates turkey, stuffing, and even leftovers the next day (try it on a turkey sandwich—life-changing). And unlike traditional cranberry sauce, this one has layers: raisins, pears, optional cherry pie filling… all simmered with a splash of vinegar that balances the sweetness beautifully.

The best part? It keeps in the fridge for up to three weeks, which makes Thanksgiving prep so much easier for busy families like ours.

Why You’ll Love This Cranberry Chutney

• It’s a make-ahead dream—preps days or weeks in advance.

• Perfect balance of sweet, tart, and warm spices.

• Pairs beautifully with turkey, ham, chicken, or even a charcuterie board.

• Uses simple pantry staples.

• Doubles easily for larger gatherings.

Ingredients

• 1 cup brown sugar

• 1 cup raisins

• 1 cup fresh or frozen cranberries

• 1/2 tsp cinnamon

• 1/2 tsp cloves

• 1/2 tsp nutmeg

• 1/3 cup white vinegar

• 1 can cherry pie filling (optional, but so delicious for the holidays!)

• Zest of one orange, then peel and finely chop

• 1–2 pears, finely chopped

How to Make It

1. Combine all ingredients in a medium saucepan.

2. Bring the mixture to a gentle boil.

3. Reduce heat and simmer for 20–30 minutes, stirring occasionally.

4. Allow the cranberries to pop and the mixture to thicken.

5. If you want a thicker, more jam-like chutney, simmer an extra 10–15 minutes.

6. Remove from heat and let cool completely.

7. Store in an airtight container in the refrigerator for up to three weeks.

Tips for the Best Flavor

• Use ripe pears—they melt into the mixture beautifully.

• Don’t skip the orange zest; it brightens the whole chutney.

• The cherry pie filling is optional, but it adds such a festive richness.

• This chutney thickens as it cools. Don’t judge it while it's hot!

• Double the batch if you’re hosting a big group—this goes fast!

How to Serve Cranberry Chutney

This chutney is incredibly versatile. Serve it as:

• A classic Thanksgiving side

• A topping for turkey or ham

• A spread on warm rolls

• A glaze for roasted chicken

• A dip paired with cream cheese and crackers

• The BEST addition to a leftover turkey sandwich

Make-Ahead and Storage

Because it lasts up to 3 weeks in the fridge, you can make this chutney well before the holiday rush. It also freezes beautifully for up to 3 months—just thaw in the refrigerator overnight.

Let Me Know If You Try It!

If you make this cozy, holiday cranberry chutney, tag me on Instagram @weeknight_homemaker. I love sharing your holiday dishes and seeing your family traditions in the kitchen.

This recipe truly feels like Thanksgiving in a pot—warm, sweet, spiced, and so comforting. I hope it becomes a staple on your holiday table too. 🍁🦃✨

Thank you for supporting my dreams!

Lauren Morgan