Cranberry Chutney III

Cranberry Chutney III

Elaine 0

"A sweet chutney, perfect for Thanksgiving and Christmas. It's delicious on meats."

Ingredients 15 m {{adjustedServings}} servings 34 cals

Serving size has been adjusted!

Original recipe yields 60 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 34 kcal
  • 2%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 8.3g
  • 3%
  • Protein:
  • 0 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. In a large saucepan, mix the cranberries, apples, orange peel, sugar and water. Bring to a boil. Boil 5 minutes, or until the berries are soft. Remove from heat and stir in the liqueur. Transfer to sterile jars and refrigerate until serving.
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Reviews 8

  1. 9 Ratings


I used this recipe as an appetizer. I poured it over cream cheese and served ot with wheat crackers. It was a big hit, and the flavor got better with age.


This recipie is fabulous. My kids loved it!!! I used less sugar about 1 1/2 cups I could not believe how good it is I used pineapple rum instead of orange liqueour. Soooo good! this is the perfect recipe to begin. It is something that I can easily add to or change as needed. Thanks.


I used the peel of one whole orange chopped, I used a navel orange, and it was so bitter the sauce wasn't even edible. Then I made a second batch without the orange and combined it and it was still horrible, I think a much smaller portion of perhaps just a tablespoon or 2 of fresh grated orange peel would have been better. I ended up serving it at my family Thanksgiving dinner with 16 people, total flop, no one liked it.