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Cranberry Chutney Recipe

Cranberry Chutney Recipe

You can serve this chunky chutney over cream cheese or Brie with crackers, or as a condiment with roast pork or poultry. Either way, its slightly tart flavor and deep red hue lend a festive flair to the table. —Karyn Gordon, Rockledge, Florida
TOTAL TIME: Prep: 40 min. + chilling YIELD:24 servings


  • 4 cups (1 pound) fresh or frozen cranberries
  • 1 cup sugar
  • 1 cup water
  • 1/2 cup packed brown sugar
  • 2 teaspoons ground cinnamon
  • 1-1/2 teaspoons ground ginger
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 1 cup chopped tart apple
  • 1/2 cup golden raisins
  • 1/2 cup diced celery


  • 1. In a large saucepan, combine the first eight ingredients. Cook over medium heat until berries pop, about 15 minutes.
  • 2. Add the apple, raisins and celery. Simmer, uncovered, until thickened, about 15 minutes. Transfer to a small bowl; refrigerate until chilled. Yield: 3 cups.

Nutritional Facts

2 tablespoons: 70 calories, trace fat (trace saturated fat), 0mg cholesterol, 5mg sodium, 18g carbohydrate (16g sugars, 1g fiber), trace protein

Reviews for Cranberry Chutney

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Reviewed Dec. 25, 2014

"So good!"

Reviewed Jan. 17, 2014

"Everyone loves this! It was a great hit with Christmas ham, and also over cream cheese with crackers as a snack."

Reviewed Dec. 25, 2013

"This is a great cranberry chutney, even the people that normally would not have any cranberry sauce with their meal really liked this. I have also used it with pork. Just love this one."

Reviewed Dec. 2, 2013

"Very good but will omit the cinnamon next time. Makes a great side dish with poultry."

Reviewed Dec. 1, 2013

"This is so delicious! I served it for Thanksgiving this year instead of cranberry sauce, and everyone loved it. The recipe makes a lot, so I shared some with friends, who also loved it and requested the recipe to make for their next holiday meal. This will be a staple during the holidays from now on!"

Reviewed Nov. 11, 2013

"I changed the recipe some. Instead of white sugar I used Splenda and used only 1/4 cup packed brown sugar. I would give it a 5 star rating and will make it again. Perhaps the next time I will use the Splenda brown sugar if I have some."

Reviewed Dec. 7, 2012

"Made this for my leftover Thanksgiving turkey sandwiches. It is easy and delicious!"

Reviewed Dec. 14, 2010

"Very good with turkey and Dressing!"

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