Cranberry Chutney


"This sweet and spicy cranberry sauce is great served on the side as a relish or can be used as a base for a sauce for grilled turkey cutlets."
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servings 33 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 33 kcal
  • 2%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 8.5g
  • 3%
  • Protein:
  • 0.5 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 5 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. Put everything into a pot over medium heat and let it come to a gentle boil for about 3-5 minutes. Stir frequently. Then reduce heat and simmer for about 10 minutes. Stir occasionally. The cranberries should pop open and the sauce will thicken. Serve warm or chilled.
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  • This sauce is more flavorful than it is hot, but there is a tiny bit of heat that develops slowly. The heat is in the membrane of the jalapeno. You can remove that for a milder version. If you really want a kick then add another jalapeno.
  • You can use fresh or frozen cranberries. If you use dried unsweetened cranberries reduce amount to 1 cup and increase the water to 3/4 cups. You can use fresh or dried apricots, but if dried be sure they have not been sweetened.
  • If you omit the apricots then subtract 1g net carbs per serving.