No-Cook Cranberry Chutney

By Tara Parker-Pope

Updated May 6, 2025

No-Cook Cranberry Chutney
Michael Nagle for The New York Times
Total Time
1 hour
Rating
5(576)
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.

Featured in: Cranberry Chutney

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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.

Ratings

5 out of 5
576 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!

Amarayllis

As others have said, I will never make another cranberry sauce. It’s amazing!!! Simple and delicious. Everybody’s favorite at Thanksgiving. 1/2 the amount of sugar is spot on.

Kathleen

This is SO good. Comes together like magic after about 1.25 hours tumbling in the stand mixer. Super fresh, bright flavor with fresh orange aroma. Made for Thanksgiving yesterday but also delicious this morning on oatmeal sprinkled with leftover brown sugar pecan streusel topping. I’m also going to try shaking some up in a festive margarita (regular and mocktail). Easily my favorite homemade cranberry sauce recipe ever. So good and versatile!

Kimberly

I had very low expectations but since I had a bag of fresh cranberries that I needed to use I thought why not! This relish is amazing! So fresh and a perfect mix of sweet and sour. I did use less sugar and more zest but the magic is the maceration in the mixer. Such genius…thank you for sharing!❤️

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