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Cranberry-Jalapeño Chutney

Cranberry-Jalapeño Chutney

By Milk StreetSeptember 2, 2025

  • Makes
    Makes about 2 cups
  • Cook Time
    25 minutes

This cranberry chutney is a spicy, savory-sweet alternative to the standard sugary cranberry sauce. To tame the chili heat, seed the jalapeño and trim out the membranes before slicing. The chutney can be made well in advance; transfer to a container after cooking, cool, cover tightly and refrigerate up to two weeks. Bring to room temperature before serving.

Ingredients
  • 1

    tablespoon neutral oil

  • 2

    cinnamon sticks

  • ½

    small red onion, finely chopped

  • 1

    small jalapeño chili, stemmed and thinly sliced (see headnote)

  • 1

    tablespoon finely grated fresh ginger

  • ¼

    teaspoon ground cloves

  • 12 or 16

    ounce bag fresh or frozen cranberries

  • ¾

    cup white sugar

  • Kosher salt and ground black pepper

In a medium saucepan over medium, heat the oil until shimmering. Add the cinnamon sticks and onion; cook, stirring occasionally, until the onion has softened, about 3 minutes. Add the jalapeño, ginger and cloves; cook, stirring, until fragrant, about 30 seconds. Stir in the cranberries, sugar, ¼ cup water and ½ teaspoon each salt and pepper. Bring to simmer, then reduce to medium-low, cover and cook, stirring occasionally, until the cranberries burst, 10 to 12 minutes. Taste and season with salt and pepper. Transfer to a bowl; cool to room temperature. Remove and discard the cinnamon sticks before serving.