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Cranberry Chutney

Simmered with apples and dried figs, spiced with cinnamon and jalapeño, this cranberry chutney is a mouth-awakening Thanksgiving dinner superstar, a leftover reviver and a darn tasteful hostess gift.


A bowl of cranberry chutney with a serving spoon

Cranberry Sauce, Hold the Wiggle.

The sharp tartness of cranberry is a welcome flavor on Thanksgiving Day, and classic cranberry sauce is a MUST for our beloved day-after Thanksgiving leftover sandwiches. Can you even make a turkey sandwich without cranberry sauce? BUT, we prefer the real deal—the canned jelly stuff just isn’t our jam. We want vibrant, whole cranberries, shining like garnets and simmered with apples, dried figs and warm winter spices. Grandma can enjoy jiggly slices of cranberry jelly—just pass that gloriously chunky, tart and spicy homemade cranberry sauce down this way, please.

ingredients laid out for homemade cranberry chutney apples, brown sugar, figs, apple cider cinnamon, jalapeño

How to Make Fresh Cranberry Chutney:

In the fall, it should be pretty easy to find fresh cranberries—if you live in a part of the country where they grow (like we are lucky to, here in the Pacific Northwest!) you can often find them at farmers markets, even. Making cranberry chutney in a saucepan is both fast and really, really easy. Start by simmering equal parts apple cider vinegar and brown sugar. When the sugar dissolves, add:

  • Fresh cranberries.
  • More fruit! Dried figs and apples. The chunky fruit—dried figs and apples—that simmer with the cranberries are why we call this recipe a cranberry chutney instead of cranberry sauce. However, it really could be called either.
  • Spices! Cloves and cinnamon sticks plant our cranberry chutney recipe firmly in festive food territory.
  • Jalapeño. We adore the subtle warmth that a single jalapeño pepper gives to this cranberry sauce. It may sound a little unorthodox, but cranberry and jalapeño make a great pair. Use a sharp knife and gloves for this step!

As everything simmers, the natural pectin in the cranberries will thicken the sauce. Watch for splatter as the cranberries begin to pop as they soften, and be sure to stir the cranberries as the sauce cooks so that the bottom doesn’t burn.

fresh cranberries, brown sugar, jalapeño, apples, dried figs, cinnamon in a saucepan
fresh cranberries, brown sugar, jalapeño, apples, dried figs, cinnamon mixed together in a saucepan

How Long Does Cranberry Chutney Keep + Tips For Serving

Whether you’re hosting or guest-ing, your Thanksgiving prep starts right here! This easy cranberry sauce recipe makes a tart side dish that keeps for 10-14 days in the fridge. You can mix this up and stash it in the back of the fridge long before you’ve even picked up your turkey. It also makes a nice gift for the holiday season. We like to make it on the day we gift it, along with a little note about how long it’ll last, as well as how to serve cranberry chutney. In addition to being the best condiment for turkey sandwiches since the invention of mayonnaise, this cranberry apple chutney makes a festive centerpiece for a cheese plate—we especially love to serve it with aged cheddar and tangy goat cheese.

homemade cranberry chutney in a saucepan with a serving spoon
homemade cranberry chutney in a white bowl with a serving spoon

More Thanksgiving Side Dish Recipes to Add to Your Menu:

Cheese board with grapes, cheese, crackers and cranberry chutney

The Most Festive Cheese Pairing of All.

Whether you slather it on your turkey sandwiches on the day after Thanksgiving, or serve it as part of a cheery holiday cheese platter, we think this cranberry chutney is worth the ten minutes it takes to make it. We hope you agree! Snap a photo of your fresh cranberry sauce, and tag us on Instagram using @themodernproper and #themodernproper. Happy eating!

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Cranberry Chutney

  • Serves: 10
  • Yields: 4 cups
  • Prep Time:  5 min
  • Cook Time:  20 min


  • ½ cup unfiltered apple cider vinegar
  • 1 cup brown sugar
  • ½ teaspoon ground cloves
  • 2 cinnamon sticks
  • 10 dried figs, chopped
  • 12 ounces fresh cranberries
  • 1 small jalapeño, seeded and minced (about 2 tablespoons)
  • 1 medium apple, peeled, cored, and diced (about ¾ cup)


  1. Add the apple cider vinegar and sugar to a heavy-bottomed saucepan. Bring to a boil over medium-high heat. Reduce the heat to low and simmer until sugar dissolves, 2-3 minutes.

  2. Add the cloves, cinnamon, figs, cranberries, jalapeño, and apple. Increase heat to medium-low and simmer, stirring occasionally, for 15 minutes, or until thickened and fruit is soft.

  3. Let cool completely, transfer to an airtight container and store in the refrigerator for up to 2 weeks.

Nutrition Info

  • Per Serving
  • Amount
  • Calories99
  • Protein1 g
  • Carbohydrates25 g
  • Total Fat0 g
  • Dietary Fiber4 g
  • Cholesterol0 mg
  • sodium4 mg
  • Total Sugars20 g

Cranberry Chutney

Questions & Reviews

Join the discussion below.

  • Brooke

    will this keep in the pantry using a traditional canning method?

    We have not created this recipe for canning specifically so we would not recommend canning it.

  • Kelly

    I presume you discard the cinnamon sticks after the 15-minute simmer! Have you ever used powdered cinnamon? I'm wondering what the powdered equivalent would be.

    Probably just an 1/8 to 1/4 tsp ground cinnamon. If you use then stick, yes discard them. Hope you enjoy Kelly. Happy Thanksgiving!

  • Cheree

    Are the seeds in the figs too crunchy after cooking? I usually add pecans for a softer crunch. Thanks! :)

    Nope, we don't think so!

  • Shay

    Can I use dried cranberries, and if so, what is the amount?

    I made this, and it’s being requested again. So good!

    Dried cranberries like crasins? I would not use dried. I would only use fresh or frozen cranberries for this recipe. Glad you liked it!

  • Virginia

    Could you substitute Fig Jam for the figs?

    Hmmm, it'd be pretty different! You'd probably want to adjust the sugar a bit, since the jam will have sugar as well as figs. If you try it, let us know how it turns out!

  • Monica

    I make this every year. I absolutely love it on my annual turkey and Brie sandwich!!

    Delicious! Thanks Monica, we are so glad you love it!

  • Lacy

    I’ve made this several times and it’s a huge hit with everyone and super easy!

    That's so great, glad everyone enjoyed it Lacy!