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Cranberry Chutney – Unknown

  • 2 1/4 cups brown sugar
  • 1 1/2 cup cranberry juice
  • 1/2 cup apple cider vinegar
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground allspice
  • 24 oz. fresh or frozen cranberries
  • 2 medium oranges, peeled and sectioned
  • 1 medium tart apple, peeled and coarsely chopped
  • 1/2 cup dried apricots, coarsely chopped
  • 1/2 cup dried currants or golden raisins
  • 2 tbsp. orange zest
  1. In a large sauce pan combine the brown sugar, cranberry juice, vinegar, ginger and allspice and bring to a boil.  Reduce heat to a simmer uncovered for 2 minutes or until sugar is dissolved.
  2. Stir in the cranberries, oranges, apple, currants, apricots and orange zest.  Return to a boil.  Reduce heat to a simmer and cook uncovered for 45 minutes or until thickened, stirring occasionally.
  3. Cool to room temperature and then transfer to a serving bowl.  Cover and refrigerate until chilled.
  4. Alternatively you can pour into hot canning jars, seal and process for 10 minutes in a boiling water bath to seal.