I have a confession to make, I used to hate cranberry sauce, especially if it was cranberry jelly out of a can. Yuck. I just couldn’t swallow it, but being a transplant and wanting to assimilate as much as I can, for the sake of my American children, I wanted to have the full American Thanksgiving experience. Then, one Thanksgiving on a cooking show (can’t remember which one) one of the hosts was making a cranberry chutney. Chutneys are right up my alley so I thought I would give it a go. I’ve now evolved that recipe to include flavors and fruits that I love. My cranberry, cherry and mango chutney is always a hit at Thanksgiving, even with my husband who usually wants nothing to do with cranberries in any form. I make it fresh and serve it warm, but you can make it a head and serve it at room temperature or even cold.

It is so easy to make this cranberry, mango and cherry chutney and once you’ve had it once, you won’t want to have any other kind of cranberry sauce. I promise.

First you will need a medium sized sauce pan. I add all of the fruits, plus sugar and a cinnamon stick to a medium sized saucepan.

Then I add 2 tablespoons of apple cider vinegar, a cup of dry white wine, the juice of half an orange plus the other half of the orange (the skin on and everything, don’t forget to wash the orange before cutting it in half). I mix everything together, then place the saucepan on high heat.

Once it starts to boil, I reduce the heat to medium-low and let it simmer for about fifteen to twenty minutes or until half of the liquid cooks off and it begins to thicken. I also check to see if the mango pieces are soft. If the mango pieces are beginning to get a bit mushy, I remove for the heat and let cool. As it cools it will also thicken. I love to serve my cranberry, mango and cherry chutney warm and it goes well with my Festive Basmati Rice and Jerk Turkey!


Cranberry, Mango and Cherry Chutney
Prep time
Cook time
Total time
A tart and savory relish made with fresh cranberries, fresh mangos and dried tart cherries.
Recipe type: Chutney
Cuisine: American
Serves: 6
  • 2 cups fresh cranberries
  • 1 cup diced fresh mangoes (firm half ripe mangoes work best)
  • 1 cup dried tart cherries
  • 1 cup granulated sugar
  • 1 cup dry white wine
  • 1 stick cinnamon
  • 2 tablespoons apple cider vinegar
  • 1 navel orange (1/2 juices and ½ added to the chutney)
  1. Add all of the ingredients to a medium sized saucepan on high heat
  2. Bring to a boil
  3. Reduce heat to medium and let simmer for 15 to 20 minutes, occasionally stirring. When half of the liquid boils down and the mangoes are soft, remove from heat.
  4. Let cool and then refrigerate until ready to serve
  5. Serve warm or cold
1. A firm yellow mango that is half ripe (not too mushy and sweet) works best for this recipe. I sliced the flesh from the mango and cut them into ½ inch cubes. I don't use the seed for this recipe



  1. mary November 12, 2017 at 8:37 pm

    That looks very yummy althea. very creative. i have never seen this combination. can’t wait to see your jerk turkey.
    btw i can’t find your cheese buns recipe.

    1. Althea Brown November 13, 2017 at 5:01 pm

      Hi Mary. It’s so delicious. It tastes like a cross between the mango jam I ate as a kid and gooseberry jam. So yummy I ate it with a piece of cheese on toast for breakfast yesterday!

    2. Althea Brown November 13, 2017 at 5:02 pm

      Sorry about the cheese bread. My recipe is still a work in progress so I haven’t posted it. I can’t get it to come out consistently good. I’ll email you when it’s up.


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