Cran-Apple Chutney Recipe

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The apples give my crimson chutney a pleasant crunch. I especially like this recipe because I can make it weeks ahead.
TOTAL TIME: Prep: 5 min. + chilling Cook: 25 min.
MAKES:28 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep: 5 min. + chilling Cook: 25 min.
MAKES: 28 servings


  • 3-1/2 cups (12 ounces) fresh or frozen cranberries
  • 1 cup sugar
  • 1 cup water
  • 1/2 cup packed brown sugar
  • 1/2 cup raisins
  • 2 teaspoons ground cinnamon
  • 1-1/2 teaspoons ground ginger
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 1 cup chopped peeled apples

Nutritional Facts

1 serving (1/4 cup) equals 59 calories, trace fat (trace saturated fat), 0 cholesterol, 2 mg sodium, 15 g carbohydrate, 1 g fiber, trace protein.


  1. In a large saucepan over medium heat, combine the first nine ingredients. Cook, uncovered, for 15 minutes, stirring occasionally. Add apples. Reduce heat; cover and refrigerate up to 3 weeks. Do not freeze. Yield: 3-1/2 cups.
Originally published as Cranberry Chutney in Country Woman Christmas Annual 1997, p28

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Reviewed Dec. 11, 2011

"Very yummy! A bit tart, but hey it's cranberries! If it wasn't suppose to be a just a topping for meats I would have eaten a bowl full! :) Can't wait till Christmas to have some with my turkey dinner! Yummmmmm! I wonder what it would be like on vanilla ice cream? hmmm, May have to try it out! :)"

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