This isn’t your typical cranberry sauce! 1 Pan dump and bake spicy cranberry chutney adds Indian flavors, like hot chili and garam masala, for a mind-blowingly flavorful chutney.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 30 minutes
  • Total time: 35 minutes
  • Yield: 6
  • Category: Side, Side Dish
  • Cuisine: Indian Fusion

Ingredients

  • 10 ounces cranberries (fresh or frozen)
  • 3 tablespoons of maple syrup
  • 1 tablespoon sugar (or more, to taste)
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon garam masala
  • 1/2 or 1 hot green chili (finely chopped, like serrano or Indian chili)
  • 1/4 teaspoon garlic powder
  • 1 teaspoon lemon juice
  • 1/2 teaspoon lemon zest
  • 1/4 cup water

Method

  1. Preheat the oven to 400° F (205° C).
  2. Add all of the ingredients to an 8x5” or similar-sized baking dish. If you're doubling this recipe, increase the size of the baking dish, as well, so that the cranberries are stacked about 2 high, but not any more. You also don’t want to use too large a baking dish, where the cranberries are just in a single layer, because then they'll turn crispy instead jammy.
  3. Mix everything in the baking dish really well, cover the dish with parchment paper, then put it into the oven. Bake for 30 minutes or longer, until the cranberries are very tender and easily mash when you press them.
  4. Remove the baking dish from the oven. Then, using a spatula, mash the cranberries and mix really well until they reach a jammy texture. (I usually add a few teaspoons more sugar at this point, while the mixture is still hot). Press and mix it, so that it gets even more jammy. adjust consistency with water if needed. Garnish with some black pepper and serve.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.