Cranberry Chutney

{Serves 6 | Preparation Time: 10 mins | Cooking Time: 10 mins}

This is one of my favourite hacks – no harm in a little cheating sometimes.While I do love making cranberry sauce from scratch, sometimes, needs must.This recipe is a great way of zhuzh-ing up pre-made cranberry sauce.If you really want to fool your guests you can throw in a handful of frozen cranberries when simmering the chutney.


  • 250 grams shop bought whole cranberry sauce
  • 1 tablespoon vegetable oil
  • 2 tablespoons grated root ginger
  • ½ stick cinnamon
  • ½ teaspoon ground cloves
  • 1 star anise
  • 1 teaspoon red chilli flakes
  • Juice and grated zest of 1 large orange


  • Heat the oil in a saucepan and add the ginger, cinnamon, cloves, star anise and chilli flakes. Stir vigorously so that the spices don’t catch.
  • After a minute or two when the spices have heated through and are releasing their aroma, add the cranberry sauce and the grated zest and juice of an orange. Stir well to combine.
  • Simmer for 5 minutes on a low-medium flame to allow the flavours to develop and the sauce to thicken to your desired consistency.
  • Serve warm, or at room temperature.


A handful of frozen cranberries can be added if you have them. They will give extra tartness and freshness as well as textural variation.