Cranberry Chutney Recipe -
Cranberry Chutney Recipe
  • READY IN hrs

Cranberry Chutney

Recipe by  

"The best cranberry sauce you will ever taste. Many spices make this delightful sauce the hit of any occasion."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    5 mins
  • COOK

    25 mins

    2 hrs 30 mins


  1. Bring cranberries, white sugar, brown sugar, water, cinnamon, ginger, cloves, and allspice to a boil over medium-high heat in a large saucepan; cook and stir for 20 minutes. Stir in apple; cook and stir until apple is tender and sauce is thick, about 5 minutes. Refrigerate until cold.
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Reviews More Reviews

Most Helpful Positive Review
Dec 21, 2013

Loved this recipe! Everyone who has tried it loved it too! I made it for a gathering of 16 and another of 21, all the women wanted the recipe. Big hit. The only thing I changed was the amount of clove, I only used 1/4 tsp.

Most Helpful Critical Review
Nov 24, 2013

This chutney has a deep spicy almost exotic flavor unlike the bright fruity tart taste of traditional cranberry sauce. It's a nice change but the amount of cinnamon and spices, even though I like the flavor, felt like it left a coating on my tongue and tasted overcooked. My cranberries cooked in about 12 minutes and next time I make this I will cut back at least the cinnamon to 1.5 teaspoons (to start) and add the spices when I add the apples. I could see adding orange zest to this too. (recipe made for *RECIPE GROUP*).

Nov 27, 2013

way to much clove

Nov 22, 2012

I love this recipe. To add a little more zing, as if you needed it, line your bowl with cream cheese. I use my black bowl, and there is the black, white, and red in the center visual. It is beautiful and tasty! It's great to spread on crackers!

Nov 29, 2013

I made this for Recipe Group. I cut the recipe in half but still used a whole apple. Because I mis-read the directions, I added the apple in at the beginning rather than the end of the cooking process. It still turned out great! We enjoyed the contrast of flavors; sweet, tart and spicy. I made it the day before Thanksgiving and enjoyed the flavor more after it sat in the fridge overnight. Visually, it was a very pretty addition to our Thanksgiving table.

Dec 03, 2014

I used white grape juice in place of water. this is the best ive ever had. Im using it for jam because it thickened beautifully.

Nov 26, 2014

I will never use canned cranberry sauce again! Great recipe, easy and delicious. I adjusted the seasoning amounts as advised by other reviewers. I added orange juice and zest. Left out the cloves, because I didn't have any. I cooked the sauce about 12 minutes before adding the apple. Then another 5-8 minutes with the apple. I ate it with chicken salad for lunch. Keeper recipe!!!!!

Nov 22, 2014

I added orange zest and juice of one orange. After the chutney had cooked, I lightly smashed the apples with a potato masher. A better presentation , in my estimation!


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  • Calories
  • 125 kcal
  • 6%
  • Carbohydrates
  • 32.4 g
  • 10%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.1 g
  • < 1%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 0.2 g
  • < 1%
  • Sodium
  • 5 mg
  • < 1%

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

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