Plant-Based Cranberry Chutney: A Festive Thanksgiving Delight

cranberry chutney

Thanksgiving is a time to come together and savor the flavors of the season. And what’s a Thanksgiving feast without a sweet and tangy cranberry chutney? This plant-based cranberry chutney recipe combines the traditional charm of cranberries with the warm and comforting flavors of the holidays. Whether you’re a vegan, a vegetarian, or just looking to add a delightful twist to your Thanksgiving table, this recipe is a perfect complement to your holiday dinner.


  • 12 oz (340g) fresh cranberries
  • 1 medium apple, peeled, cored, and diced
  • 1/2 cup natural sweetener of your choice ( maple syrup or coconut sugar)
  • 1/2 cup brown sugar
  • 1/2 cup orange juice
  • 1/4 cup water
  • 1/4 cup apple cider vinegar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • A pinch of salt
  • Zest of one orange
  • 1/2 cup chopped pecans or walnuts (optional)


1. Prepare the Cranberries:

  • Rinse the fresh cranberries and pick out any stems or blemished berries. Set them aside.

2. Saute the Apple:

  • In a medium saucepan, heat a small amount of water or cooking spray over medium heat. Add the diced apple and sauté for 2-3 minutes until they begin to soften.

3. Combine Ingredients:

  • Add the fresh cranberries, natural sweetener, brown sugar, orange juice, water, apple cider vinegar, ground cinnamon, ground ginger, ground cloves, ground nutmeg, and a pinch of salt to the saucepan with the sautéed apples. Stir to combine all the ingredients.

4. Simmer:

  • Bring the mixture to a boil, then reduce the heat to a gentle simmer. Allow it to cook for about 15-20 minutes, or until the cranberries have burst and the chutney has thickened. Stir occasionally to prevent sticking.

5. Add Orange Zest:

  • Stir in the zest of one orange to brighten up the flavors and provide a zesty, citrusy kick to the chutney.

6. Toast Nuts (Optional):

  • If you choose to add nuts to your chutney, now is the time to toast them. Heat a small skillet over medium heat and add the chopped pecans or walnuts. Toast for about 2-3 minutes until they become fragrant and lightly browned.

7. Combine Nuts (Optional):

  • If you toasted nuts, gently fold them into the chutney at this stage. The nuts will add a delightful crunch to your chutney.

8. Adjust Sweetness:

  • Taste the chutney and adjust the sweetness to your liking. You can add more natural sweetener if you prefer it sweeter or more orange juice for a tangier flavor.

9. Cool and Store:

  • Allow the cranberry chutney to cool to room temperature in the saucepan. Once cooled, transfer it to a glass jar or airtight container. Store it in the refrigerator until you’re ready to serve.

10. Serve:

  • Cranberry chutney is a versatile condiment that can accompany a variety of dishes. It’s a perfect accompaniment to your Thanksgiving feast and pairs wonderfully with plant-based roasts, tofu, or even as a spread for sandwiches and wraps.

This plant-based cranberry chutney is a delightful blend of sweet, tart, and aromatic flavors that will add a festive touch to your Thanksgiving dinner. With the warm spices, tangy cranberries, and the optional crunch of toasted nuts, this chutney is sure to become a holiday favorite. Plus, it’s a wonderful option for those with dietary restrictions, ensuring that everyone can enjoy the traditional flavors of the season. So, this Thanksgiving, add a burst of color and flavor to your table with this homemade plant-based cranberry chutney. Your taste buds and your guests will thank you.


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In 1996, something happened that changed my life forever. And, in turn changed many other lives, too. At the time I was in college working toward my degree in Psychology & Criminology. The summer before my senior year of college I was hit head on by a drunk driver.

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