Tangy Cranberry Chutney — An Indian Twist on a Classic Thanksgiving Sauce

 Thanksgiving is all about flavor, family, and gratitude but who says cranberry sauce has to stay traditional? This Tangy Cranberry Chutney gives your Thanksgiving table an Indian fusion upgrade. Infused with jaggery, ginger, cumin, and chili, this chutney brings that sweet–spicy balance every desi loves. Whether you’re pairing it with roasted turkey or paneer, this recipe guarantees a bold twist your guests will remember.

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🍇 Ingredients

• 2 cups fresh or frozen cranberries

• ½ cup jaggery (or brown sugar)

• 1 tbsp grated ginger

• 1 tsp cumin seeds

• ½ tsp chili flakes

• 1 small cinnamon stick

• ¼ cup orange juice

• 1 tsp salt

• 1 tbsp oil

• Fresh coriander for garnish

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🍳 Instructions

1. Heat the pan: Warm oil in a medium saucepan. Add cumin seeds and let them sizzle.

2. Add aromatics: Stir in grated ginger, cinnamon stick, and chili flakes.

3. Add cranberries: Pour in cranberries and orange juice. Stir well.

4. Sweeten it up: Add jaggery and salt. Let it simmer for 10–12 minutes until the cranberries burst and thicken.

5. Adjust taste: Add more jaggery for sweetness or chili for spice.

6. Cool & serve: Garnish with chopped coriander. Serve warm or chilled.

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💡 Tips & Variations

• Swap jaggery with honey for a lighter sweetness.

• Add a spoon of apple cider vinegar for tang.

• Try it as a dip for samosas or a spread for wraps.

• Store in an airtight jar for up to 7 days in the fridge.