Apricot/Cranberry Chutney Recipe - Allrecipes.com
Apricot/Cranberry Chutney Recipe
  • READY IN 30 mins

Apricot/Cranberry Chutney

Recipe by  

"A terrific recipe that my mother-in-law gave me. We have enjoyed it as an alternative to the traditional cranberry sauce! She doesn't mind sharing it!"

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    10 mins
  • COOK

    15 mins
  • READY IN

    30 mins

Directions

  1. In a medium bowl, mix together the apricots, cranberries, raisins, cinnamon, ginger, allspice, and cloves.
  2. In a medium saucepan, boil water and sugar, stirring constantly, until sugar is dissolved. Add the dried fruit mixture and vinegar. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove from heat, and allow to cool for 5 minutes. Serve immediately, or refrigerate in a covered container.
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Reviews More Reviews

Most Helpful Positive Review
Nov 14, 2003

A nice twist on my usual cranberry sauce. Next time I'll use half the cider vinegar, though. (I just made another batch without it and combined them,it's perfect now.) I used finely-chopped crystallized ginger and added 1/2 tsp of Cardamom and the zest of a whole large orange for a truly great fragrance. This one's a keeper. I did use whole fresh cranberries, wasn't sure from the recipe of it meant dried cranberries, but the finished batch looks beautiful in my grandmother's crystal condiment dish.!

 
Most Helpful Critical Review
Dec 05, 2003

I don't know what I did wrong, but this recipe came out VERY TART. I had to add a splash of orange juice after it was done to cut it. Now its very tasty.

 

82 Ratings

Dec 07, 2003

WOW!! My husband, who hates cranberry sauce, found a million ways to use this after our Thanksgiving dinner. We've had it on top of baked chicken, in wraps with turkey, chopped apples and lettuce, on roast beef sandwiches, and in various other dishes. Fantastic recipe!

 
Dec 05, 2003

I used this recipe for a holiday appetizer and it was a big hit! I spooned it onto a brie wheel, baked it for 12-15 minutes, and served it with french bread. It was delicious!

 
Nov 22, 2004

WOW! This came out great. Followed the recipe to the letter. However, Do not make the mistake I did and turn the heat up to fast at the begining. Start off at a simmer and end with a simmer. Otherwise you will burn the Mix. This dish moves fast so stay close to the oventop. Second try was a Major success. It came out wonderful and My kids ate it like candy. Grandma keeps pounding me for the recipe, of course I gave her the web site.

 
Nov 01, 2003

I read the review about too much vinegar before cooking. Since I don't like the smell & taste of it and I decided to decrease the amount to 1/4 cup vinegar and substitute 1/4 of ginger beer soda for the remaining vinegar. I also omitted the dry ginger. I really liked the result.

 
Nov 14, 2003

This is a great recipe. I added the rind of an orange and 1/4 C. vinegar instead of the 1/2 C. as suggested in one of the reviews. I think this would make a great gift for hoilday giving....Thank you for the recipe. Suzanne

 
Nov 11, 2012

I am the person who posted this recipe.. per others' reviews, I now cut down on the Vinegar. I made the chutney this week, and this time I added orange rind, 1 teaspoon fresh orange juice, chopped dried cherries, and chopped pecans, and I think that it is even better! So glad that many people like this, my family loves it!

 

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Nutrition

  • Calories
  • 89 kcal
  • 4%
  • Carbohydrates
  • 22.7 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.1 g
  • < 1%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 0.4 g
  • < 1%
  • Sodium
  • 2 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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