Spicy Cranberry Chutney

Peggy C


- a great 'take to covered dish event'
- pour Chutney over a block of cream cheese & serve with crackers
- goes with poultry or pork
- sweet & savory
- if you want leftovers .. put some in the fridge
- this Chutney has a way of vanishing

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20 Min


1/4 c
dried apricots - chopped
1/2 c
brown sugar, firmly packed
1/2 c
golden raisins
1 c
3 c
fresh or frozen cranberries .. rinsed
granny smith apple .. chopped
1 tsp
zest of orange or lemon
1/4 c
juice - either orange or lemon/lime combination
1/4 c
crystallized ginger - snipped with kitchen scissors
1/2 tsp
red pepper flakes

Directions Step-By-Step

Boil - apricots, brown sugar, golden raisins & water - reduce to simmer for 5 min. Stir once in a while.

Stir in cranberries, Granny Smith apple & zest. Simmer 10 min. more.
Stir once in a while.

Stir in lemon juice, ginger, red pepper flakes before removing from heat.

Mixture should be somewhat thick.

Serve chilled over cream cheese block with (Gluten Free) or regular crackers; as a side with turkey, chicken or pork.

About this Recipe

Dietary Needs: Vegetarian