Basic cranberry sauce gets a zesty makeover with kumquats that add a pop of orange color and a hint of citrus to this rosy chutney. Pears lend their subtle sweetness and juicy texture to make this topping even tastier, while red onion brings a hint of savory tang. The warming autumnal flavors of cinnamon, fresh ginger, cloves, and allspice really take this recipe over the top so you’ll be reaching for another spoonful before you’ve even finished the first. Perfect for serving alongside a vegan Thanksgiving feast or as an appetizer with healthy whole wheat crackers.

For more cranberry recipes, check out these tasty ideas:

By Nancy Macklin, RDN,


  • 1 lb. fresh or frozen cranberries
  • 2 pears, peeled, cored, and finely chopped (3 cups)
  • 6 oz. fresh kumquats, halved crosswise and seeded (1 cup)
  • ½ cup golden raisins
  • ¼ cup chopped red onion
  • ¼ cup apple cider vinegar
  • 2 teaspoon chopped fresh ginger
  • 2 cinnamon sticks
  • 3 whole cloves
  • 3 whole allspice


  • In a large saucepan combine all ingredients. Bring to boiling over medium-high, stirring occasionally; reduce heat. Cover and simmer about 15 minutes or until fruits are very tender. If desired, add 1 to 2 tablespoons water to thin. Before serving, remove cinnamon sticks, cloves, and allspice. Serve warm or chilled.

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About the Author

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About the Author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.
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