Apricot/Cranberry Chutney

Apricot/Cranberry Chutney

70
Sher 0

"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!"

Ingredients 30 m {{adjustedServings}} servings 89 cals

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • 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

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
Tips & Tricks
Nana's Southern Pickled Peaches

Try these unique and tasty pickled peaches.

Vegetarian Stuffing

A Thanksgiving side dish that will delight vegetarians and meat lovers alike.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 70

  1. 84 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Morgan
11/14/2003

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 crystallized ginger and added 1/2 tsp of Cardamom and the zest of a whole large orange for a truly great fragrance. This one's a keeper. I did use whole fresh cranberries, wasn't sure from the recipe of it meant dried cranberries, but the finished batch looks beautiful in my grandmother's crystal condiment dish.!

LAURAHALL
12/7/2003

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 lettuce, on roast beef sandwiches, and in various other dishes. Fantastic recipe!

MONIQUE57
12/5/2003

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!