Spicy Cranberry Chutney

Spicy Cranberry Chutney

52 Reviews 3 Pics
  • Prep

    30 m
  • Cook

    20 m
  • Ready In

    50 m
Bea
Recipe by  Bea

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 10 servings

Directions

  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.

Share It

Reviews (52)

Rate This Recipe
Jan L.
93

Jan L.

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 1/4 cup of sugar. I needed to cook a little longer than instructed as I wanted more of the cranberries to pop. Everyone who likes cranberries liked this recipe and I will use again. Note: I found that the ginger intensified on the second day. Keep this in mind if you are making a day ahead.

SairajB
76

SairajB

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, didn't use the pepper flakes and cut the amount of crystalized ginger in half. I did, however, add some of the ginger syrup left over from making the crystalized ginger for a bit more kick. At the end of cooking, I also added some pomegranate seeds for a nice crunch. This went over so well on Thanksgiving, I had to make another batch the next day! Did I mention that it's fantastic over vanilla ice cream? Many, many thanks, Bea, for a new family favorite!

laursula
58

laursula

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 peppers.

More Reviews

Similar Recipes

Cranberry Chutney I
(148)

Cranberry Chutney I

Cranberry Chutney I
(46)

Cranberry Chutney I

Cranberry, Apple, and Fresh Ginger Chutney
(39)

Cranberry, Apple, and Fresh Ginger Chutney

Cranberry Chutney III
(8)

Cranberry Chutney III

Spicy Cranberry Chutney
(7)

Spicy Cranberry Chutney

Cranberry Chutney
(8)

Cranberry Chutney

Nutrition

Amount Per Serving (10 total)

  • Calories
  • 97 cal
  • 5%
  • Fat
  • 0.1 g
  • < 1%
  • Carbs
  • 25.3 g
  • 8%
  • Protein
  • 0.5 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 6 mg
  • < 1%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Cranberry, Apple, and Fresh Ginger Chutney

>

next recipe:

Spicy Persimmon Chutney