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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) and I farmed for 20 years before moving to town. We have four children, all grown. -Joyce Vivian, Mitchell, Ontario
  • Total Time
    Prep: 15 min. + chilling Cook: 15 min.
  • Makes
    about 3-1/2 cups


  • 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
  • 3/4 cup packed brown sugar
  • 1 tablespoon grated orange zest
  • 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.
Nutrition Facts
2 tablespoons: 69 calories, 0 fat (0 saturated fat), 0 cholesterol, 55mg sodium, 18g carbohydrate (15g sugars, 1g fiber), 0 protein.

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  • christinebbd
    Dec 24, 2020

    I made this for Thanksgiving and it was so good I'm making it for Christmas tomorrow!

  • RobinLa
    Nov 25, 2011

    Made this just yesterday for T'giving. It's delicious with a definite bite, much more complex then usual cranberry side salad. I omitted onion, wanted it more sweet.

  • Caddywoman
    Jun 30, 2010

    I looked through 35 pages to find this recipe again. I found it a bit tart so added about another half cup brown sugar and a full cup of dried apricots. They are the best in this. Tames it down a bit. It makes a pretty good bit and, although it stays well in the fridge, next time, I will freeze some.

  • cosec00
    Nov 28, 2008

    Tried this for the first time this year--its lovely. A new staple on our T-day menu!