Chef John's Mango Cranberry Sauce

Chef John's Mango Cranberry Sauce

Chef John 15774

"This is a slightly unusual and awesomely delicious condiment for the center of your holiday table. It contains ghost pepper hot sauce for a special kick."

Ingredients 1 h {{adjustedServings}} servings 182 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 182 kcal
  • 9%
  • Fat:
  • 0.6 g
  • < 1%
  • Carbs:
  • 46.8g
  • 15%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 69 mg
  • 3%

Based on a 2,000 calorie diet

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  1. Place diced mango into a saucepan and stir in lemon zest, orange zest, and ginger. Pour in lemon and orange juice and mix in cinnamon stick, star anise pod, garam masala, and salt. Pour in water and sugar; stir until sugar has dissolved.
  2. Place saucepan over medium heat, bring just to a simmer, and reduce heat to low. Simmer until mango has softened and flavors blend, about 15 minutes.
  3. Pour cranberries into sauce, raise heat to medium, and cook until cranberries pop and begin to break down, about 10 minutes. Mash any unpopped berries.
  4. Turn off heat and drizzle 2 or 3 drops of ghost pepper hot sauce. Let cranberry sauce cool to room temperature and transfer to a serving bowl. Remove cinnamon stick and star anise pod before serving.
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Reviews 3

  1. 4 Ratings

Lorraine Kealey

Chef John has never failed me yet so I am confidently giving this 5 stars and making it the day before Thanksgiving (right now, as I write this, as a matter of fact :-). Will update my review after my family and guests have a chance to taste this intriguing cranberry sauce. As per Chef John's video's recommendation, I kept hunting until I found 'the ghost' - didn't find the brand he used, but did find Born to Hula - Ghost of Ancho just this morning (whew!!!). Well back to the kitchen I go!!!!! --- Okay - it's the day after Thanksgiving and votes are in. It was unanimous - family and guests raved about the cranberry sauce. It is officially now a STAPLE at our family Thanksgiving table from now on. SUGGESTION: Give yourself plenty of time to find THE GHOST hot sauce. i found the brand Chef John used (Dave's Ghost Pepper Naga Jolokia Hot Sauce) online, and will make sure to have it handy the next time I make this.

Queen Bee

Perfect! I loved this intriguing twist on the old standby. The garam masala adds an earthy, fragrant note and the abundant us of citrus zest & ginger give it intense flavor. Plus it's not overbearingly sweet, which I like. I couldn't find ghost pepper sauce so used what I had - Tabasco - just about 4 drops, just enough to barely taste. This is an unusual complement to a Thanksgiving meal and will provide standout flavor without overpowering other dishes.


I am adding this to my Thanksgiving menu. I chose Chef John's cranberry recipe over others because of the complexity of flavors he uses with the mangos and spices. I agree with adding hot sauce at the end and the amount of sugar he uses. I will update my review after I make it but if you want something more sophisticated give this a try. I plan to make it the day before. I would definitely make it again. It was perfect with the entire meal with the right amount of sweet, tart, hot, and complex blend of flavors. I used Tabasco brand habanero sauce because habanero pairs perfect with fruit. You can make this two days ahead. A little goes a long way we have tons left over and I am going to make crostini and top with goat cheese and the cranberry sauce as an appetizer tonight.