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Winning Cranberry Chutney

 Winning Cranberry Chutney
Meet the Cook: While searching for something to enhance the taste of fowl years ago, I discovered this recipe. I revised it a little, and I've since served it at Thanksgiving and Christmas gatherings (it's a hit with either poultry or pork) plus used it as a food-basket gift. It's been popular besides at church bazaars I've taken it to. I grew up on a farm, and my husband (he's a cattle buyer
28 ServingsPrep: 15 min. + chilling Cook: 15 min.


  • 3 cups fresh or frozen cranberries
  • 1 cup chopped dried apricots
  • 1/2 cup chopped dates
  • 1/2 cup chopped onion
  • 1/2 cup cider vinegar
  • 1/2 cup Light Corn Syrup Corn Syrup
    Lighten Up Holiday Treats Sweeten your holiday treats with light corn syrup from ALDI.
  • 3/4 cup packed brown sugar
  • 1 tablespoon grated orange peel
  • 3/4 cup orange juice
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger


  • In a large heavy saucepan, combine all ingredients. Bring to a boil.
  • Reduce heat and simmer, uncovered, for 15-20 minutes or until
  • thickened and cranberries have popped.
  • Chill. Serve as an accompaniment to turkey or pork. Yield: about
  • 3-1/2 cups.
Nutritional Facts: 1 serving (2 tablespoons) equals 69 calories, trace fat (trace saturated fat), 0 cholesterol, 55 mg sodium, 18 g carbohydrate, 1 g fiber, trace protein.