Sher's Cranberry-Apricot Chutney

Sher's Cranberry-apricot Chutney Recipe

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Sher Bird


I have been making this for years. Wonderful sauce for your Thanksgiving day holiday-- but goes great with roasted meats any time of year. It is easy and a delicious alternative to the canned cranberry sauce. You can alter the ingredients to fit your taste as well.


★★★★★ 1 vote

10 Min
25 Min


  • 1/4 c
    dried apricots, diced
  • 1 pkg
    12 oz. fresh cranberries
  • 1/4 c
    golden raisins or dried cherries, chopped
  • 3/4 tsp
    ground cinnamon
  • 1/4 tsp
    ground ginger
  • 1/4 tsp
    ground allspice
  • 1 pinch
    ground cloves
  • 1 c
  • 1 c
    white sugar (or 1/2 white and 1/2 brown sugar)
  • 1/4 c
    apple cider vinegar

  • 1-2 Tbsp
    rum, brandy, grand marnier, or orange liquer
  • 1 tsp
    lemon peel or orange peel
  • 1-2 Tbsp
    orange juice or lemon juice, etc.
  • 1/2 tsp
    minced fresh ginger
  • 1/4 c
    chopped pecans or walnuts

How to Make Sher's Cranberry-Apricot Chutney


  1. In medium bowl, mix together apricots, cranberries, raisins (or dried cherries), and the spices.
  2. In large saucepan, boil the water and sugar, stirring constantly, until sugar dissolves. Add the dried fruit/cranberry/spice mixture and vinegar. Bring to a boil. Reduce heat, and simmer for 15-20 minutes, stirring often, until cranberries pop, and mixture thickens a little bit.
  3. Remove from heat, allow to cool for 10 minutes. Serve immediately, or store in the refrigerator in a covered container for up to 2 weeks.

Printable Recipe Card

About Sher's Cranberry-Apricot Chutney

Course/Dish: Fruit Sauces
Dietary Needs: Vegetarian
Other Tag: Quick & Easy

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