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Spicy Cranberry Chutney

Spicy Cranberry Chutney

Bea Gassman

"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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50 m servings 97 cals
Serving size has been adjusted!
Original recipe yields 10 servings


  • Calories:
  • 97 kcal
  • 5%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 25.3g
  • 8%
  • Protein:
  • 0.5 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 6 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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  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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Read all reviews 58
  1. 74 Ratings

Most helpful positive review

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...

Most helpful critical review

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.

Most helpful
Most positive
Least positive

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...

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, di...

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 peppe...

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 & D...

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....

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!!

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 ad...

Left out the apricots and added about a teaspoon of red pepper flakes. Absolutely delicious. Much better than any other cranberry chutney/salad/etc. I've ever had. This will be a permanent addit...

Everyone loved it! I added more sugar than called for because we like a sweet sauce. It was very tangy, but not as spicy as I expected. Even the kids loved it. A very different taste.

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