Skip to content

Cranberry Orange Chutney

One of my daughters claims she can’t eat cornbread dressing without this delicious Orange Cranberry Chutney. She always wanted me to make it for her so I thought, why not just teach her to make it! So she learned to make it when she was just five years old and has been making it ever since, during the holidays and throughout the year as a spread for turkey sandwiches. It only takes about five minutes to make, and even five year olds can make it! Quick and easy!

Stacy Lyn Harris's Cranberry Orange Chutney, a perfect dressing for Thanksgiving dinners and sides

Cranberry Orange Chutney

Prep Time

5 mins




  • 12 ounces fresh cranberries
  • 3 oranges peeled
  • 3/4 cup sugar
  • 1 cup walnuts chopped


  1. Toast walnuts in a 350 degree oven for 6 to 8 minutes. Remove from oven and allow to cool. In a food processor, pulse cranberries, oranges, and sugar until finely chopped. Pour the cranberry mixture into a bowl and stir in half the walnuts. When ready to serve, sprinkle the other half on top of the cranberry mixture.

  2. This chutney can be made ahead up to two weeks. If you aren't serving this immediately, set aside the walnuts (I freeze mine) until you are ready to serve the chutney.


2 responses to “Cranberry Orange Chutney”

  1. Lisa Klein says:

    This is absolutely fabulous Stacy Lyn – wow!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating