Cranberry Sauce Chutney


Cary, NC — Who likes that stuff that comes out of a can and calls itself cranberry sauce? Not me, I like a berry-rich, thick sauce that is not a jelly, yet doesn’t run all over the plate.

I mentioned this to my friend Charlotte and she told about her secret recipe that is even thicker, which she created through trial and error herself. “It’s almost like a chutney,” she said.

“Please share it with our readers,” I asked.

She added that this recipe has a slight crunch as she adds walnuts, which I thought was pretty unusual being that I’ve made my own cranberry sauce for decades that’s pretty straight-forward.

It’s the perfect complement to the holiday bird.

Cranberry Sauce that is Almost Chutney

recipe for CaryCitizen, by Charlotte Armstrong

  • Fresh cranberries ( one standard-size bag )
  • The juice from one can of Mandarin oranges
  •  2 cans of chopped-up Mandarin oranges.
  • 1 C of walnut pieces/ whole almonds
  • Sugar to your taste (  about 1.5 cups)
  • 1 C raisens
  • 1 Tbs. mild molasses
  • 2 tsp. of cinnamon
  • 1 tsp. ginger
  • 1/4th tsp allspice
  • 1/2 tsp cloves


  • Wash the cranberries and remove the stem and “bad berries” if necessary.   (give these to your backyard birds !)
  • Just barely cover the berries with water in a quart sauce pan.
  • Bring to a boil.
  • Let most of cranberries ‘pop’ open.
  • Then reduce heat to a slow simmer but do NOT cover the pan with a lid..
  • Next add the raisins and simmer another 10 minutes.
  • Then add all rest of the ingredients.
  • Simmer all of this together for another 10 minutes.
  • Let stand for another 30 minutes.

This lovely thick cranberry sauce can be served, hot cold and also freezes well. Let us know what you think, or by all means share your own favorites in the comments section. We’d love to hear from you!

Happy holidays!
Big hug,



Photo by Andrew Yee.


CaryCitizen is sponsored in part by Waverly Place.