Ginger-Cranberry Chutney Spread Recipe

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"I first became acquainted with chutney while I was serving overseas," writes LaVonne Wettering of Clermont, Florida. "I prefer a tart, rather than a sweet, taste—and that's just what the ginger, apple juice and lemon juice bring to the ruby-red spread. I usually serve it with cream cheese and crackers, but it's wonderful with turkey slices and pork chops, too."
TOTAL TIME: Prep: 5 min. Bake: 30 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 5 min. Bake: 30 min. + cooling
MAKES: 24 servings


  • 1/2 cup water
  • 2 tablespoons minced fresh gingerroot
  • 1 package (12 ounces) cranberries
  • 1 large tart apple, peeled and diced
  • 3/4 cup sugar
  • 2/3 cup thawed unsweetened apple juice concentrate
  • 1/2 cup raisins
  • 1/4 cup lemon juice
  • 2 tablespoons grated orange peel
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/8 to 1/4 teaspoon ground cloves
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 3 packages (8 ounces each) reduced-fat cream cheese, softened
  • Crackers

Nutritional Facts

2 tablespoons: 178 calories, 6g fat (2g saturated fat), 17mg cholesterol, 215mg sodium, 28g carbohydrate (0 sugars, 2g fiber), 5g protein. Diabetic Exchanges: 1 starch, 1 fat, 1/2 lean meat, 1/2 fruit.


  1. In a saucepan, heat water and ginger until the water is evaporated. Stir in the cranberries, apple, sugar, apple juice concentrate, raisins, lemon juice, orange peel and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes or until thickened. Cool.
  2. Cover and store in the refrigerator. Serve 1 cup of chutney over each package of cream cheese. Spread on crackers. Yield: 24 servings.
Editor's Note: 1-1/2 teaspoons of ground ginger may be substituted for the fresh gingerroot; omit the 1/2 cup of water and the first step of the recipe.
Originally published as Ginger-Cranberry Chutney Spread in Light & Tasty February/March 2001, p58

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Michelleyc User ID: 8121455 204070
Reviewed Nov. 25, 2014

"I stumbled upon this recipe several years ago. It has become an annual holiday tradition for Thanksgiving and Christmas. My husband gets ridiculously excited when I announce I am making it again, usually right before Thanksgiving. It pairs wonderfully with turkey as well as the crackers and cream cheese mentioned in the recipe. Super easy to make and smells amazing!! I usually like to alter recipes according to my individual preferences, but this one doesn't need a thing changed! It also makes a great neighbor gift for Christmas."

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