Spicy Cranberry Chutney Recipe - Allrecipes.com
Spicy Cranberry Chutney Recipe
  • READY IN 50 mins

Spicy Cranberry Chutney

Recipe by  

"This is a delicious condiment full of chunky apples and apricots, zesty ginger, chewy raisins, and, of course, tart cranberries. Wonderful served on either hot or cold turkey."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    30 mins
  • COOK

    20 mins

    50 mins


  1. In a saucepan, combine apricots, brown sugar, raisins and water; bring to a boil. Reduce heat to simmer and stir while simmering for 5 minutes. Stir in cranberries, apple and lemon zest; simmer for 10 minutes more.
  2. Stir lemon juice, ginger and pepper flakes into the mixture before removing from heat. Serve chilled or at room temperature.
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Reviews More Reviews

Most Helpful Positive Review
Nov 28, 2004

I changed the recipe a bit based on previous reviews. I reduced the crystallized ginger by half (next time, I'll reduce it a little more), I omitted the red pepper flakes, and I added about 1/4 cup of sugar. I needed to cook a little longer than instructed as I wanted more of the cranberries to pop. Everyone who likes cranberries liked this recipe and I will use again. Note: I found that the ginger intensified on the second day. Keep this in mind if you are making a day ahead.

Most Helpful Critical Review
Nov 22, 2007

Although this was nice and easy to make, and looked great on the table, I wasn't crazy about the flavor of this one...maybe I'm just not a cranberry chutney kinda girl.

Nov 27, 2006

This is absolutely wonderful! Very light and refreshing. I did take the advice of other reviewers: used orange juice instead of water, extended the cooking time until the cranberries burst, didn't use the pepper flakes and cut the amount of crystalized ginger in half. I did, however, add some of the ginger syrup left over from making the crystalized ginger for a bit more kick. At the end of cooking, I also added some pomegranate seeds for a nice crunch. This went over so well on Thanksgiving, I had to make another batch the next day! Did I mention that it's fantastic over vanilla ice cream? Many, many thanks, Bea, for a new family favorite!

Aug 29, 2002

My 12-year old granddaughter made it with me and we both loved the recipe. A caution, however -- use less ginger because it grows stronger as time goes by. She liked it better without the peppers.

Nov 20, 2006

This is a wonderful combo of piquant/sweet. Didn't have crystalized ginger; used about a teaspoon of pumpkin pie spice and 2 TBl. of balsamic vinegar. Reminds me of Autumn Chutney from Harry & David. If there is any leftover chutney; I'll be combining it with whipping cream to use as a sauce for pork tenderloin or chicken breasts served over wild rice. This is a gourmet meal in itself.

Nov 27, 2006

Wonderful, very tart cranberry chutney and much better than the plain canned version! Crystallized ginger was not available, but one teaspoon of ground ginger is a more than adequate substitute. This made enough to also fill a half pint jar and present to a friend who had invited us to dinner. It is great with ham!

Nov 25, 2005

Very tasty!! I followed the directions but used crystalized ginger and only 1/8 tsp since I made it a few days ahead. Very good!!

Nov 21, 2007

I thought this recipe was Fantastic and versatile. I served it over a brick of cream cheese with crackers. I thought the ginger was just right and loved the little kick from the pepper. I did add 1/4 cup of white sugar. It also goes well with pork chops.


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  • Calories
  • 97 kcal
  • 5%
  • Carbohydrates
  • 25.3 g
  • 8%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.1 g
  • < 1%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 0.5 g
  • < 1%
  • Sodium
  • 6 mg
  • < 1%

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

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