After the holidays, everything feels a little quieter. The schedule settles back in, and the fridge becomes a holding place for all the plans you meant to get to. A forgotten can of cranberry sauce—tucked behind leftovers from a week that got away from me—and it ended up becoming the base for this Sweet Chili Cranberry Mayo.
Most days lately, lunch needs to be quick and practical. Sandwiches, wraps, and snack plates handle most of the work around here, and I wanted something that could make those meals feel a little more special without adding another expensive condiment to the grocery list. I was craving something creamy, a little sweet, a little savory—something that could work in more than one way.
This recipe hits all the notes, smooth and rich with a sweet-tangy cranberry bite, a gentle warmth from the chili sauce, and enough depth to make even the most basic sandwich feel intentional. It takes a turkey sandwich from “good enough” to “I’d order this again,” and it makes leftover chicken, sliders, and wraps feel like real meals again.
The best part is how simple it is—easy ingredients, no long prep time, and no extra cost beyond what’s already sitting in the pantry. If you’ve got cranberry sauce in the fridge and twenty minutes to spare, this is an easy way to turn leftovers into something you’ll genuinely look forward to using.
Read my full disclosure here if you’d like the details.
Ingredients
- 1/2 can cranberry sauce (approximately 7 ounces)
- 1/2 cup sweet chili sauce
- 1/2 cup mayonnaise (adjust for thickness preference)
- 1 tbsp soy sauce
- 1/4 onion, finely chopped
- 1/2 tsp garlic powder
- 1/4 tsp chili flakes or Gochujang (optional for extra heat)
- Splash of rice vinegar or lime juice
Instructions
- Add the cranberry sauce to a medium bowl and whisk until loosened and mostly smooth.
- Stir in the sweet chili sauce, mayonnaise, soy sauce, chopped onion, garlic powder, chili flakes or Gochujang (if using) and vinegar or lime juice.
- Transfer to a food processor or use an immersion blender to fully smooth out the onion and create a creamy, glossy texture.
- Taste and adjust—add more lime for brightness, chili for heat, or mayo for a creamier finish.
- Cover and refrigerate for at least 30 minutes to let the flavors come together fully.
Want to make this recipe even easier?
Shop my favorite budget-friendly kitchen tools & meal-prep essentials!Ingredient Substitutions
This sauce is flexible and forgiving—work with what you already have:
- Cranberry Sauce: Whole berry or jellied both work. Homemade cranberry sauce is great too. If you’re short, stretch it with a splash of orange juice or apple cider.
- Sweet Chili Sauce: Any brand works. You can also fake it with honey or brown sugar, vinegar, garlic, and red pepper flakes.
- Mayo: Use full-fat for richness or light mayo for a lighter version. Greek yogurt can be swapped for part of the mayo for a tangier spread.
- Soy Sauce: Tamari, coconut aminos, or a dash of Worcestershire all work.
- Garlic Powder: Fresh garlic, jarred garlic, or onion powder all work in place.
- Onion: White, yellow, or red onion are all fine. In a pinch, use onion powder instead.
Budget-Friendly Tips
- Use your leftovers: That extra cranberry sauce becomes a full week of lunches once it turns into a sauce.
- One base, multiple recipes: This same flavor profile also makes my Sweet Chili Cranberry Crockpot Meatballs and Sweet Chili Cranberry Salad Dressing. Grab a the ingredients when they’re on sale and save yourself some time (and money) later.
- Pantry staples: Everything in this recipe comes from standard grocery aisles—things you most likely have on hand.
- Cheaper than store-bought spreads: One bottle of specialty flavored mayo can run $7–$9. This recipe goes farther, and makes far more for the same cost.
- Elevate simple foods. A dollop of this turns plain chicken, sandwiches, wraps, or veggies into something exciting. You can make restaurant quality food at a much lower cost by DIY’ing gourmet sauces.
Serving Suggestions
- Sandwiches & Wraps: Spread onto turkey, chicken, veggie, or deli sandwiches for an instant flavor upgrade.
- Burgers & Sliders: Use in place of regular mayo on burgers, pulled chicken, or meatball sliders.
- Dip for Snack Boards: Serve with chicken tenders, fries, roasted potatoes, or egg rolls.
- Party Pinwheels: Mix with cream cheese and spread on tortillas with turkey or ham for fast party pinwheels.
- Grain & Rice Bowls: Drizzle over rice, quinoa, or veggie bowls or anywhere you would use spicy mayo.
- Lunchbox Sauce Cup: Pack with chicken strips or wraps in lunchboxes.
Make-Ahead & Storage Info
This sauce tastes even better after it’s had a little time to sit—here’s how to make the most of it:
- Make Ahead: Prepare up 2–4 days in advance. Try to allow for flavors to meld overnight in the refrigerator.
- Storage: Keep in a sealed container or mason jar in the refrigerator.
- Shelf Life: Stays fresh for up to 7 days.
- Thickening Tip: If it thickens too much in the fridge, stir in a teaspoon of lime juice, vinegar, or water to loosen.
Variations to Try
- Sweet Chili Cranberry Burger Spread: Mix in a little Dijon mustard and use it on burgers, sliders, or smashed sandwiches.
- Sweet Chili Cranberry Dip: Stir in softened cream cheese or Greek yogurt and serve with baked wontons, chicken bites, or fries.
- Sweet Chili Cranberry Slaw Sauce: Thin the mayo slightly with a little rice vinegar and toss into shredded cabbage for tacos or BBQ sandwiches.
- Sweet Chili Cranberry Marinade: Thin with oil and extra soy sauce and use for chicken thighs, pork, or fish.
- Sweet Chili Cranberry Pasta Sauce: Toss with warm pasta, shredded chicken, and vegetables for a quick creamy dinner.
Final Thoughts
This Sweet Chili Cranberry Mayo sticks around in the fridge for one simple reason: it gets used. It stretches leftovers, makes basic meals feel upscale, and saves you from buying another specialty spread that ends up forgotten on the back shelf. Or my biggest pet peeve – buying an over-priced sauce that tastes far worse than anything I would have made.
What began as just a way to use what I already had on hand quickly became a sauce I make over and over—spooned onto sandwiches, tucked into wraps, and added to holiday party trays or game day platters when friends and family gather. There’s a quiet kind of pride in that—taking something simple and turning it into something people ask for over and over.
Whether you’re packing weekday lunches, pulling together a last-minute dinner, or feeding a house full of people, this Sweet Chili Cranberry Mayo fits right in. No extra grocery run, no over-complicated prep—just a small win that feels good to make and even better to share.
Sweet Chili Cranberry Mayo
Equipment
- Medium Mixing Bowl
- Whisk or Spoon
- Food processor or immersion blender
- Cutting board & knife
- Measuring cups & spoons
- Airtight container or mason jar
Ingredients
- 1/2 can cranberry sauce approximately 7 ounces
- 1/2 cup sweet chili sauce
- 1/2 cup mayonnaise adjust for thickness preference
- 1 tbsp soy sauce
- 1/4 onion finely chopped
- 1/2 tsp garlic powder
- 1/4 tsp chili flakes or Gochujang optional for extra heat
- Splash of rice vinegar or lime juice
Instructions
- Add the 1/2 can cranberry sauce to a medium bowl and whisk until loosened and mostly smooth.1/2 can cranberry sauce
- Stir in the 1/2 cup sweet chili sauce, 1/2 cup mayonnaise, 1 tbsp soy sauce, 1/4 onion, 1/2 tsp garlic powder, 1/4 tsp chili flakes or Gochujang (if using) and Splash of rice vinegar or lime juice.1/2 cup sweet chili sauce, 1/2 cup mayonnaise, 1 tbsp soy sauce, 1/4 onion, 1/2 tsp garlic powder, 1/4 tsp chili flakes or Gochujang, Splash of rice vinegar or lime juice
- Transfer to a food processor or use an immersion blender to fully smooth out the onion and create a creamy, glossy texture.
- Taste and adjust—add more lime for brightness, chili for heat, or mayo for a creamier finish.
- Cover and refrigerate for at least 30 minutes to let the flavors come together fully.
Notes
- Flavor improves with time: This mayo tastes best after at least 30 minutes in the fridge. Overnight is even better.
- Texture control: For the smoothest finish, use a food processor or immersion blender. If mixing by hand, finely mince the onion.
- Heat level: Start with less chili flakes or Gochujang and add more after tasting—heat builds fast.
- Adjust sweetness: If your cranberry sauce is extra tart, add a teaspoon of honey or sugar to balance.
- Storage: Keep refrigerated in an airtight container for up to 7 days. Stir before each use.
- Make it lighter: Swap half the mayo for Greek yogurt for a lighter, tangier version.
- Best uses: Great for sandwiches, wraps, sliders, dipping fries, chicken tenders, and party trays.
