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Test Kitchen Approved

Smoked Serrano Cranberry Chutney

Recipe By Chef Scott Callahan

Prep Time

10 Minutes

Cooking Time

25 Minutes

Recipe By Chef Scott Callahan

Add some spice to your Thanksgiving meal! This is a unique alternative to the usual cranberry chutney found on many Thanksgiving holiday feast tables. The fruit, holiday spices, and serrano chiles all add layers of complex flavors to the traditional sauce.

Serving Suggestions

Makes a great accompaniment to roast pork, chicken or turkey. Delicious with roasted squash or potatoes. Use leftovers on grilled cheese or quesadillas.

Recipe Notes

This chutney is spicy but the heat mellows over time. For a milder version, use half the amount of suggested Serrano and Urfa.


½ cups water

½ cups orange juice

1.5 cups fresh or frozen cranberries

1 cups brown sugar

¼ cups minced shallot

¼ oz. *4 Smoked Serrano Chiles, destemmed and deseeded

¼ cups small diced dried apricots

1 Tbsp. apple cider vinegar

Savory Spice ingredients in this recipe


In a small saucepan, bring water and orange juice to a boil. Stir in cranberries and brown sugar. Reduce to a simmer and stir in the remaining ingredients. Continue simmering, stirring occasionally, until the sauce thickens and heavily coats the back of a spoon, about 15 to 20 min. Delicious served warm, room temperature or chilled.