No-Cook Cranberry Chutney

By Tara Parker-Pope

Updated Nov. 11, 2025

No-Cook Cranberry Chutney
Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
Total Time
1 hour
Rating
5(641)
Comments
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This no-cook, three-ingredient cranberry sauce from Daniel Humm, the chef of Eleven Madison Park and NoMad in New York, could not be simpler. Just toss cranberries, sugar and orange zest into the bowl of a mixer with a paddle attachment (a food processor won't work), flip it on the lowest setting and go about your business for an hour. When you return, you'll have a bright, chunky chutney that has more flavor and personality than the cooked sort.

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Ingredients

Yield:6 servings
  • 12ounces fresh cranberries, cleaned and dried
  • 12ounces (about 1⅔ cups) sugar
  • 2teaspoons orange zest
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

246 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 64 grams carbohydrates; 2 grams dietary fiber; 59 grams sugars; 0 grams protein; 2 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Using a standing mixer with a paddle attachment, combine cranberries, sugar and zest.

  2. Step 2

    Paddle at a very slow speed for at least an hour. Cranberries will begin to break down and macerate.

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Ratings

5 out of 5
641 user ratings
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Comments

T Claydon

I love this recipe, but I find that it only needs less than half the sugar. I can eat it by the spoonful. It is even better after sitting in the fridge for a few days.

rosemarie

Ok, I was a bit dubious....
This is a lovely sauce/relish/chutney. It has a very bright flavour , almost a palette cleanser.
A definite keeper....
I did reduce the sugar to 9 oz. Someone had said that they didn't need all the sugar. They were right.

Nan

Who knew these three ingredients would make a wonderfully bright and vibrant relish/chutney?! A total keeper! I too reduced the sugar (thanks to others for this tip) and I used Turbinado sugar instead of white... gives it a more earthy sweetness. Another nod to the tip to use a flour guard... I didn't have one but used saran wrap until the cranberries stopped "jumping" out of the bowl. Also, as I made it four days early, I added a cinnamon stick while in the fridge... BONUS!

Lisa

I was a skeptic but love this! I agree, less sugar, especially if you like it tart. Everyone asked for the recipe

coolbeans from VA

Absolute perfection (with two tweaks). Cut the sugar by 50%. Added zest and flesh of one small orange. Made ahead. Excellent on day 2, utterly sublime by day 5. Didn’t make it to day 6 because I ate the rest with a spoon. I have made probably a dozen different cranberry sauce/relish/chutney recipes over the years. This is the very best. Pure cranberry flavor, ethereal texture, brilliant color. Now I can never give away my stand mixer.

Donna

Very good. Lots of compliments. It is similar to but not the same as the food processor method. This does not have as much orange. Very cranberry! I too used less sugar. I started with 1 cup, added a tablespoon or so more.

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