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Home » Cuisines » American » Cranberry Chutney with Fig and Blood Orange

Cranberry Chutney with Fig and Blood Orange

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Our Cranberry Chutney with Fig and Blood Orange is unique and scrumptious with a blend of sweet, savory and tart flavors. It will outdo any store-bought cranberry sauce and might just become your new holiday favorite! The fig and blood orange add a special touch and make this a nice twist on traditional cranberry sauce.

A jar filled with cranberry chutney.

While we’re big fans of our homemade cranberry sauce, we’re also making room on our holiday table for this cranberry chutney with fig and blood orange.

The flavor is hard to beat! Tart cranberries get a boost of sweetness from the dried figs, while butter, thyme, and shallot add a light savoriness to the chutney. Red pepper flakes and ginger bring the perfect amount of heat, and the medley of flavors is surprisingly delicious.

Why you’ll love it

Made with fresh and unique ingredients that are in-season, this cranberry fig chutney is a nice twist on classic cranberry sauce.

Use it in all the ways you’d traditionally use cranberry sauce- enjoy it alongside a roast turkey or chicken, spread it on a turkey sandwich, or pair it with a rich cheese (like our Baked Brie in Puff Pastry with Cranberry Sauce). You can even add it to stuffed chicken breast.

Here’s why we love this cranberry chutney:

  • with only 5 minutes of prep and 10 minutes of cook time, it’s incredibly quick and easy to make!
  • it’s a gluten-free cranberry chutney recipe
  • the mix of flavors make this a new and exciting dish

You can also use this cranberry chutney the same way you might use our dried fig jam or our strawberry fig jam. It’s versatile and adds a medley of flavors to your meals.

The Ingredient List

Our cranberry chutney recipe is simple and so is the ingredient list!

To make it, you will need:

  • blood oranges
  • butter
  • shallot, chopped
  • fresh rosemary
  • fresh thyme
  • salt and black pepper
  • crushed red pepper flakes
  • fresh cranberries
  • dried figs
  • brown sugar
  • balsamic vinegar
  • freshly grated ginger
Fresh cranberries in a colander.

How to make Cranberry Chutney

Fresh cranberry season is short and we’re taking full advantage of it! This easy cranberry chutney recipe is simple to prepare and you can make it ahead of your big holiday dinner, too.

Here’s a quick look at the process, scroll down to the printable recipe card below for all the details:

  1. Prepare the oranges. Zest the blood oranges and set the zest aside. Peel the oranges and discard the peel. Chop the blood orange fruit into small pieces.
  2. Cook. In a large saucepan, melt the butter over medium heat. Add the shallot, herbs and spices. Cook until the shallot gets soft. Add the the rest of the ingredients.
  3. Simmer. Bring the chutney to a simmer and cook until most of the berries burst.
  4. Cool. Let the cranberry chutney cool then refrigerate until time to serve.
A serving dish filled with cranberry chutney.

Frequently Asked Questions

  • How long can you keep cranberry chutney?
  • You can make this sauce in advance. In fact, you can prepare it a few days ahead, it will keep well for one week in the refrigerator.
  • Can you freeze homemade cranberry chutney?
  • Absolutely! Store the cranberry chutney in an air-tight, freezer-safe container and it will keep in the freezer for up to three months.
  • What do you use cranberry chutney for?
  • There are many uses for this simple cranberry chutney recipe! Enjoy it any way that you’d typically use a cranberry sauce- alongside the main course like a roasted turkey, in a sandwich, or as a spread paired with cheeses on a cracker.
  • Our cranberry chutney with fig and blood orange is a delightful side dish or spread that will liven up any holiday meal!

    Helpful Tools

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    Some Other Recipes We Are Sure You Will Love:

    Sweet, tangy, and rich, this cranberry curd tart is a holiday favorite. The tart cranberry curd is served on a pecan brown sugar crust, and served with a light, Swiss meringue.

    With a rich and silky-smooth eggnog custard filling and grated nutmeg on top, this eggnog tart is a flavorful holiday treat! We love this spin on a classic custard pie and know you will too!

    All the flavors of warm, spiced gingerbread are in this easy-to-make gingerbread crinkle cookie! They’re soft and chewy with a crackly top and sugar coating for an extra dose of sweet.

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    A serving dish filled with cranberry chutney.

    Cranberry Chutney with Fig and Blood Orange

    This cranberry chutney is sweet, savory, tart, and a little spicy. It is a nice twist on traditional cranberry sauce.
    5 from 1 vote
    Print Pin Save
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Servings: 3 cups
    Calories: 157kcal
    Author: Dahn Boquist


    • 2 blood oranges
    • 3 tablespoons butter
    • 1 large shallot chopped
    • 2 tablespoons chopped fresh rosemary
    • 1 tablespoon chopped fresh thyme
    • ½ teaspoon salt
    • ½ teaspoon black pepper
    • ¼ teaspoon crushed red pepper flakes
    • 1 pound fresh cranberries
    • 10 ounces dried figs
    • ¾ cup brown sugar
    • ¼ cup balsamic vinegar
    • 1 tablespoon freshly grated ginger


    • Zest the blood oranges with a microplane zester. Set the zest aside for later. 
    • Peel the oranges and toss the peel. Chop the fruit of the blood oranges into small pieces or pulse in a food processor. 
    • Place the butter in a large saucepan and melt it over medium heat. Add the shallot, rosemary, thyme, salt, pepper, and red pepper flakes. Saute until the shallots get soft. 
    • Add the cranberries, figs, sugar, balsamic vinegar, ginger, and the orange zest. 
    • Bring the mixture to a simmer and cook for 7 to 10 minutes or until most of the berries burst. 
    • Let the sauce cool then store it in the fridge until time to serve. 


    You can make this sauce in advance. Store it for 1 week in the fridge or for 3 months in the freezer. 


    Serving: 1/4 cup | Calories: 157kcal | Carbohydrates: 36g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 112mg | Fiber: 4g | Sugar: 27g

    Dahn Boquist

    Dahn is a retired nurse, recipe creator, home cook, baker, and self-proclaimed foodie. She loves creating in the kitchen and cooking for family and friends. She lives in Washington State with her husband and dog. When she isn't cooking or baking, you can usually find her spending time with her grandchildren or exploring the beautiful Pacific Northwest.

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    Recipe Rating


    Monday 20th of December 2021

    The flavour combo of is truly irresistible. I really love the use of dried figs here, Dahn.

    Dahn Boquist

    Tuesday 21st of December 2021

    Thanks Angie

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