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Cranberry chutney in crystal bowl.
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5 from 6 votes

Cranberry Chutney

This cranberry chutney is a blend of fruits and spices for a delicious twist on a classic cranberry sauce. Serve with turkey, ham, pork or as an accompaniment to cheese and crackers. 
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Side Dish
Cuisine: American
Servings: 15 20
Calories: 61kcal
Author: Cynthia


  • 1 bag of fresh cranberries 3 1/2 cups
  • 1/4 cup apple cider vinegar
  • 1/2 cup orange juice
  • 2 oranges zested, then peeled and chop orange
  • 1 Granny Smith apple diced
  • 1/2 cup raisins and or dried cherries or apricots aisin sized pieces if using)(chop the apricots into r
  • 1/3 cup walnuts chopped (optional)
  • 2/3 cup brown sugar
  • 1/2 to 1 teaspoon ginger fresh (you can use powdered too, just start with less)
  • 1/4 teaspoon cloves ground
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon allspice ground
  • Pinch cayenne (or more to taste


  • Throw everything into a large saucepan. Bring to a simmer and cook on a low heat until the cranberries pop and fruit is soft about 15-20 minutes. Adjust the seasonings, or sweetness to your taste. Serve with turkey, or on top of cheese and crackers. Refrigerate for up to two weeks.


Calories: 61kcal | Carbohydrates: 11g | Fat: 1g | Sodium: 3mg | Potassium: 40mg | Sugar: 10g | Vitamin A: 5IU | Vitamin C: 0.6mg | Calcium: 11mg | Iron: 0.2mg