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Cranberry Chutney I 8

Cranberry Chutney I

"Fragrant and chunky cranberry sauce. Perfect for spooning over Turkey Tenderloins."
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servings 52 cals
Serving size has been adjusted!
Original recipe yields 20 servings (2 -1/2 cups)


  • Calories:
  • 52 kcal
  • 3%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 13.4g
  • 4%
  • Protein:
  • 0.2 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. In a medium saucepan combine the water and sugar. Bring mixture to a boil over medium heat. Add the cranberries, apples, cider vinegar, raisins and spices. Bring to a boil, then simmer gently for 10 minutes stirring often.
  2. Pour mixture into a mixing bowl. Place plastic wrap directly on the surface of the sauce. Cool to room temperature and serve or cover and refrigerate. Bring chutney to room temperature before serving.

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Read all reviews 163
  1. 187 Ratings

Most helpful positive review

Absolutely the best!! I made it for thanksgiving. I had a fresh orange on hand, so I zested it and added, and it made a difference (I love orange peel), but it would have still be great without...

Most helpful critical review

I did not care for this recipe. It had a very high vinegar after taste. I know my way around the kitchen and this was just not good at all. I wasted my time and ingredients. :(

Most helpful
Most positive
Least positive

Absolutely the best!! I made it for thanksgiving. I had a fresh orange on hand, so I zested it and added, and it made a difference (I love orange peel), but it would have still be great without...

This chutney has a wonderful flavor and texture. It goes very well with turkey. However, cut back the cider vinegar to 2 tablespoons. The whole family just loved it. Fun to make too.---Diana ...

This one is incredible. I made it, as a change of pace, for Thanksgiving dinner, to have along with the more traditional kind. It went fast. I had to make a second batch to eat with the lefto...

Wonderful recipe! Full of taste, definately better than that yucky looking stuff most people use out of the can. I personally don't like cranberry sauce but I continue to eat this one, it has ...

After reading what others had to say about this recipe, I made some variations to the recipe, all else remaining the same: 3/4 c white sugar, 1/2 c light brown sugar, 2-3 fuji apples, 2 tbsp cid...

I omitted the raisins and cider vinegar but did add just a splash of balsamic vinegar. I also added some roasted, chopped pecans and used this chutney on top of brie wrapped in phyllo dough. I...

Folks, please keep in mind that this recipe is a chutney. It's meant to have a "pickled" flavor; hence the amount of vinegar. If you want something more like regular American cranberry sauce the...

My guests thought this was weird and generally left it on their plates, but I personally thought it was great. I think too much vinegar may put some people off. But really, it is a new and exc...

Flavorful, attractive alternative to the canned "cranberry log" my grandmother used to serve. Reduce vinegar, though... much too tart!