Cranberry-Mango Chutney

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cranberry-mango chutney
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  • 1 12 ounce package fresh or frozen cranberries (about 3 cups)
  • 1 cup orange juice
  • 1 cup sugar
  • 1 cup chopped dried mango
  • 1 tablespoon minced fresh ginger


1. In a large saucepan, bring the cranberries, orange juice, sugar, mango and ginger to a boil. Lower the heat and simmer gently, stirring occasionally, until thickened, about 15 minutes.

2. Transfer the chutney to a bowl. Refrigerate to cool and thicken. Serve chilled or at room temperature.