Preparations for Thanksgiving dinner have begun! In the spirit of trying to get as much done ahead of time as possible, Cranberry Chutney is at the top of the list. I usually double or treble the recipe, and then we have enough for Christmas, too. It keeps for several months in the fridge. The recipe was generously shared with us by Cynthia Hancock, the mother of one of my daughter’s school friends.Print
A tangy, slightly spicy cranberry sauce. Every guest always asks for the recipe.
- Total Time: 35 minutes
- 4 cups fresh cranberries
- 1 apple, peeled & shopped
- 1 cup dried apricots, chopped into ¼” pieces
- ½ c currants
- 1 c brown sugar
- 1/3 c white vinegar
- ¼ tsp salt
- 1 tbsp grated ginger
- ½ tsp allspice
- 1 tsp cinnamon
- 1/8 tsp dry mustard
- • ¼ c water (or more if too thick)
- Bring all ingredients to a boil. Reduce heat, simmer, uncovered for 20 minutes, stirring frequently. Spoon into jars, seal & refrigerate. It keeps for months in the fridge.
- Prep Time: 15
- Cook Time: 20
I’m sharing this post with Between Naps on the Porch.
question: fresh apricot or dried?
I use dried apricots I this recipe.
What kind of apple? Gala? Granny Smith?
I’ve used both, Corinne, but any kind works. It cooks down significantly.
Sounds like a delicious chutney.
I’m allergic to dried apricots. I wonder if canned peaches would be good?
It’s a really forgiving recipe, so give it a shot! Good luck.
Can this be done the a hot water bath for canning?
Yes, absolutely. I’ve never bothered, as I have enough fridge room, but if you want to keep the chutney for shelf storage (or gifts, a hot water bath would work well.