Cranberry Dried Fruit Chutney Extraordinaire

Cranberry Dried Fruit Chutney Extraordinaire Recipe

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Sher Bird


Many families are not that crazy about cranberry sauce-- they open a can, and slop it in a dish. I love cranberries, and for years have made various homemade cranberry sauces and chutneys. This is one of the best. So good... serve it all year round, not just on Thanksgiving, but it is darned good for the special Turkey Day holiday (or Christmas, or Easter--great with ham, etc.). Hope you like it! It is WAAAAY better than the canned stuff!


★★★★★ 2 votes

50 Min


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  • 1 c
  • 1 c
    white sugar (or 1/2 cup white and 1/2 cup brown sugar)
  • 1 pkg
    12 oz. each fresh cranberries
  • 1
    large orange, peeled and finely chopped (remove as much white membrane as possible)
  • 1
    apple, cored and finely chopped
  • 1
    pear, cored and finely chopped
  • 1 c
    chopped mixed dried fruit (apricots, pineapple, sour cherries, apples, peaches, etc.)
  • 1 c
    finely chopped pecans
  • 1/2 tsp
    each of salt and ground nutmeg
  • 1 tsp
    ground cinnamon
  • 1 Tbsp
    butter (or oleo)
  • 1/4 tsp
    fresh, minced ginger or powdered ginger

How to Make Cranberry Dried Fruit Chutney Extraordinaire


  1. In a medium saucepan, boil water and sugar until the sugar dissolves. Reduce the heat to simmer, and stir in cranberries, pureed orange, apple, pear, dried fruit, pecans, salt, cinnamon, ginger, and nutmeg. Cover, and simmer for 30 minutes, stirring occasionally, until the cranberries burst.
  2. Remove from heat, and let cool to room temperature.
    Store in refrigerator for up to 8 days.

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About Cranberry Dried Fruit Chutney Extraordinaire

Course/Dish: Fruit Sides
Other Tag: Quick & Easy

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