Spicy Cranberry Sauce

A spicy twist on the traditional cranberry sauce for Thanksgiving or the Holidays.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4


  • 1 1/2 cup Cranberries
  • 1 cup Onion
  • 1 tbsp Garlic - finely chopped
  • 1 Yellow pepper
  • 2 Celery sticks
  • 2 Long red chilies
  • 1 Kashmiri chili
  • 1 tbsp Crushed jaggery
  • 1/2 tsp Cumin powder
  • 1/2 tsp Coriander powder
  • 1/8 tsp Turmeric
  • 1 tsp Mustard seeds
  • 2 tbsp Oil
  • Salt as needed


  1. Heat one tablespoon oil in a deep saucepan
  2. Turn the flame to low-medium.
  3. Add the chilis and saute until they get glossy and crunchy
  4. Add onion and saute until onion gets soft and translucent
  5. Add garlic and saute until raw smell goes
  6. Add chopped yellow hot pepper, celery and saute for a minute
  7. Fold in cranberry, mix well and saute for a minute or two
  8. Cover the mixture with a lid and let the mixture sweat and cook for 5 to 8 minutes
  9. Remove the lid. The cranberries will be soft and you should be able to mash them with your spoon.
  10. Now, add salt, turmeric, cumin powder, coriander powder and jaggery.
  11. Saute for a minute or two and cook the mixture covered for five more minutes until the raw smell of the spices is gone and cranberries mixture is well combined and has become soft and smooth.
  12. Turn the stove off and let the mixture cool.
  13. Transfer the mixture to a mixer jar and pulse it into smooth paste.
  14. Heat a tablespoon of oil in the saucepan and add mustard seeds.
  15. When the seeds begin to splutter, add the ground cranberry mixture.
  16. Scrape the sides of the jar and transfer it to the saucepan.
  17. Add a cup of water to the mixer jar so we get the remains from the sides of the jar and fold the water into the mixture in the saucepan
  18. Cook in low flame until the mixture thickens to chutney consistency. This process should take a couple of minutes.
  19. Transfer the cooked chutney to a bowl and enjoy with your Thanskgiving Entree (vegetable pot-pie or baked cauliflower)
  20. It serves as a nice spread for your rolls as well!

Recipe Notes