Cranberry Orange Chutney

Imagine a beautiful Thanksgiving side that is so quick and easy, even a five year old can make it! This Cranberry Orange Chutney recipe fits the bill. It’s not only a family favorite for holidays but a favorite anytime side and spread for sandwiches.

Plate of holiday turkey meat cut with limes and cranberry orange chutney with hands helping themselves
Roasted, Smoked, and Fried Turkey with Cranberry Chutney

One of my daughters claims she can’t eat cornbread dressing without this delicious 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.

As a holiday side, cranberry orange chutney brings some delicious variety to the table in place of traditional cranberry sauce. Chutney is a jam-like condiment that originally came from Indian cuisine. It may be sweet, spicy, or pickled. This sweet fruit version includes walnuts for extra flavor and texture.

I’ve never noticed before creating a stuffed turkey breast recipe using cranberries in the stuffing just how well cranberries and turkey really do compliment one another. The mildness from the turkey pairs beautifully with the sour and sweet notes in the cranberries. When you put them together the day after Thanksgiving in sandwich form, you will make this on non-holidays just for the comfort of it all.

Stacy Lyn Harris's cranberry orange chutney - a perfect dressing for Thanksgiving dinners and sides

Watch me make this cranberry orange chutney as part of my Thanksgiving Feast series for the Outdoor Channel:

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

Cranberry Orange Chutney

One of my daughters claims she can't eat cornbread dressing without this orange cranberry chutney. It's easy enough for kids to make themselves!
Prep Time 5 minutes
Course Condiment
Cuisine American, Indian
Servings 6


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


  • 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.
  • 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.
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Happy Thanksgiving from Stacy Lyn!

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  1. Lisa Klein says:

    This is absolutely fabulous Stacy Lyn – wow!

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