Cinnamon Cranberry Chutney

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  • Total Time: 0 hrs 25 mins
  • Hands-on Time: 0 hrs 5 mins
  • Makes: 2 cups

Create a tangy, complex sauce with this cranberry chutney recipe. Spicy-sweet cinnamon and ginger complement the tart cranberries, while fragrant cardamom accents the citrus.


  • 1/2 teaspoon Frontier Co-op Ceylon Cinnamon

  • 1/2 teaspoon Frontier Co-op Ground Ginger Root

  • 1/8 teaspoon Frontier Co-op Cardamom Seed Powder

  • 2 cups fresh or frozen cranberries

  • 1/2 cup orange juice

  • 1/2 cup peeled, diced apple

  • 1/3 cup pitted medjool dates (6 to 7 dates)

  • 1/4 cup maple syrup

  • 2 teaspoons apple cider vinegar

  • Zest from 1 lemon


    1. Combine all ingredients in a pot and bring to a boil. Reduce to a simmer and cook until the dates and majority of cranberries have broken down, 15 to 20 minutes. Remove from heat, let cool slightly, and serve.

    Note Cardamom is a wonderful flavor but can easily overpower a dish. Start on the low end with an 1/8 teaspoon or slightly less then taste and adjust from there.

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