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cranberry chutney made in the instant pot, served in a glass jar placed over a slate board. Cranberries, halved oranges and spices by the side.
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Cranberry Chutney

Spicy, savory and healthy cranberry chutney that gets done in less than 15 minutes. This chutney is just what you need for all the winter parties.
Prep Time5 mins
Cook Time7 mins
Course: Accompaniment, Condiments
Cuisine: American
Servings: 15 servings
Calories: 59kcal


  • Instant Pot 6 quart
  • Potato masher
  • ladle


  • 18 oz frozen or fresh cranberries
  • 2 navel oranges peeled and segmented
  • 1 tablespoon grated ginger
  • 1.5 tablespoon orange zest
  • 1 teaspoon cayenne
  • ¾ teaspoon garam masala
  • ¾ cup coconut sugar
  • 1.25 tablespoon red wine vinegar
  • 1 inch cinnamon stick
  • 2 to 3 cloves
  • 2 teaspoon Kosher salt or to taste
  • ½ cup water
  • ¾ cup freshly squeezed orange juice


  • Insert the inner pot into the instant pot.
  • Add the frozen cranberries, oranges, orange zest, grated ginger, ground spices, whole spices, vinegar, coconut sugar, salt, water and orange juice.
  • Mix well to combine.

Cooking time and mode

  • Ensure that the sealing ring has been fitted properly into the lid.
  • Close the Instant Pot and turn the VALVE TO SEALING.
  • Plug in your Instant Pot.
  • Choose PRESSURE COOK MODE- HIGH PRESSURE and set the timer for 5 MINUTES.
  • Allow the cooking cycle to complete fully.
  • Wait for 3 minutes of NATURAL PRESSURE RELEASE.
  • Now press CANCEL or turn off your Instant Pot.
  • Do a quick pressure release by turning the VALVE to VENTING.


  • After releasing the pressure, mash the chutney with a potato masher.
  • Now, turn on the SAUTE MODE on NORMAL for 2 minutes.
  • Allow the chutney to simmer for 2 minutes.
  • When done, switch off the IP and remove the inner pot from the Instant Pot.
  • Wait for the chutney to cool fully before transferring it to containers.

Stovetop method

  • To a 5 quart Dutch Oven or a heavy bottomed saucepan, add the cranberries, orange,  grated ginger, ground spices, whole spices, vinegar, coconut sugar, salt, water and orange juice.
  • Mix well to combine.
  • Bring to a rapid boil by cooking on high heat.
  • When the mixture begins to boil, reduce the heat to low, cover and cook for 10 to 12 minutes.
  • Once done, open and mash the mixture using a potato masher.
  • Continue to cook on low heat for about 5 minutes to reduce the liquids and thicken the sauce.


  • You can use either fresh or frozen cranberries to make this recipe.
  • I recommend using a weighing scale to measure all the ingredients.
  • When making this in the Instant Pot, you must add at least 1 cup of liquid. Do not reduce the amount of liquid to less than 1 cup. I have used ¾ cup orange juice and ½ cup water. If desired, you can reduce the water by ¼ cup.
  • This sauce thickens as it cools down. Do not leave the sauce on KEEP WARM mode after you mash and simmer it. The sauce will keep cooking and become very thick.
  • ¾ cup coconut sugar was just perfect for us. Feel free to add 1 cup if you prefer your chutney on the sweeter side.
  • You can also reduce the cayenne and garam masala if you do not prefer spicy cranberry chutney or if you are making this for kids.
  • Instant Pot timings differ based on geographic locations.
  • Nutritional values provided here are a rough guide. Please consult a nutrition expert for more details and information.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.


Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.


Calories: 59kcal | Carbohydrates: 15g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 327mg | Potassium: 92mg | Fiber: 2g | Sugar: 9g | Vitamin A: 150IU | Vitamin C: 23mg | Calcium: 15mg | Iron: 1mg
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