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Apricot/Cranberry Chutney

"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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30 m servings 89 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 89 kcal
  • 4%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 22.7g
  • 7%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 2 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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  • Prep

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  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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Read all reviews 71
  1. 85 Ratings

Most helpful positive review

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 crys...

Most helpful critical review

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.

Most helpful
Most positive
Least positive

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 crys...

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 lett...

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!

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. ...

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...

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....Th...

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, chop...

I have made this twice now, both times using dried peaches instead of the apricots. The second time, I substituted granny smith apple for the raisins -- fantastic!!

Made it as shown, but threw in a bit (1/4 c ttl) of diced dried candied pineapple and dried candied papaya for a bit of colour,texture. Terrific recipe! Nice change from the usual.