Cranberry Chutney

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  1. 1 (12 oz) pkg fresh cranberries, rinsed and picked through
  2. Granny Smith apple, peeled, cored and diced
  3. 1 firm pear, peeled, cored and diced
  4. 1/2 c dried apricot, cut to thin julienne strips
  5. 1/2 c raisins or golden raisins
  6. 1/4 c crystallized ginger, cut to thin julienne strips
  7. 1/2 t ground cinnamon
  8. 1/4 t ground allspice
  9. 1 pinch ground cloves
  10. 1 c orange juice
  11. 1 c white sugar
  12. 1/4 c apple cider vinegar
  13. 1 fresh jalapeno pepper, seeds and veins removed, finely diced
  14. 1/2 c chopped walnuts or pecans (optional)


  1. In 3 qt saucepan, bring orange juice and sugar to a boil; stirring until sugar is dissolved.
  2. Add cranberries, apple, pear, apricots, raisins, ginger, cinnamon, allspice, cloves and vinegar.
  3. Bring back to a boil, reduce heat and simmer for 10 to 12 minutes until all cranberries have burst.
  4. Add jalapeno and nuts, if using.
  5. Remove from heat and cool 5 minutes.
  6. Serve immediately, or cool to room temperature, or refrigerate in a covered container.

Picture of Recipe

Cranberry Chutney - Picture of Recipe
Serves: 12
Prep Time: 15 minutes
Cook Time: 15 minutes
Course: Condiment/Sauce
Type of Food: Condiment/Sauce,Vegetarian
Key Ingredient: Cranberries,Apples,Apricots,Ginger,Jalapeno Peppers,Nuts
Difficulty: 1 - Easy
Make Ahead: Yes
Prep Method: Stovetop
Themes/Holidays: Thanksgiving,Christmas,Fall,

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