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Spicy Cranberry Chutney

Bea Gassman

"Crystallized ginger makes this special!"
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50 m servings 64 cals
Original recipe yields 16 servings


  • Calories:
  • 64 kcal
  • 3%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 17g
  • 5%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 4 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 saucepan, mix dried apricots, dark brown sugar, raisins and water. Bring to a boil. Reduce heat, and simmer 5 minutes, stirring constantly.
  2. Mix in cranberries, apple and lemon zest. Simmer 10 minutes.
  3. Mix in lemon juice, crystallized ginger and red pepper flakes. Serve at room temperature or chilled.

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Read all reviews 9
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This is exceptional and easy to prepare. I modified it slightly in two ways: 1) added 1 tsp salt to temper the sweetness and make it more a true chutney and 2)pureed 3/4 of the mixture to make i...

LOVE THIS! Only change I made (we all make changes even though we love a recipe!)...I use orange juice instead of water to boil cranberries and dried apricots. Just adds 1 more layer to the fla...

Pretty good, the spicy flavor makes it different.

My family loves this recipe. I don't like raisins, so I use dried cherries. It's great.

Combined this with another chutney recipe I have. I didn't use an apple and I put in chili covered dried mango in place of the apricots. I also added some cider vinegar and chopped jalapenos.

This definitely has some "zing"!! I served this throughout the 2008 holiday season to rave reviews from several dinner parties.

This is my favorite recipe. I make this every year for both Thanksgiving and Christmas, and it's always a hit!

Subbed persimmons for the apricots and pears for the apples - love it!

I have made this recipe at least a couple dozen times. I make it during the holidays as gifts, and always well received. I didn't make any changes except I went a little light on the red peppe...