Cranberry Chutney with Apples, Apricots and Raisins

Cranberry Chutney

I made a simpler version of this recipe several years ago and it’s been a favorite ever since. It takes literally minutes to pull together and has the perfect balance of sweetness and acidity. Rarely do I like to mess with a good thing, but I had a few dried apricots leftover from another project that I thought might make for an interesting twist to the original recipe.

That got the ball rolling and before I knew it I was tossing in a handful of raisins, some grated apple, and whole spices like cinnamon and cloves.  As the mixture bubbled and the cranberries popped I knew I had made the right decision based solely upon the aroma.  A taste test yielded the stamp of approval and I’ve practiced restraint ever since by not eating it all in one sitting.

Close-up of Cranberry Chutney

While we typically think about cranberry sauce as being part of the Thanksgiving table, I think relegating it to this role alone is selling it a little short.  It makes a festive accompaniment to pork tenderloin or baked ham and is always good as a spread for sandwiches.  I’m particularly fond of it when paired with brie.  Happy cooking!


This recipe is part of the menu for Minced Thanksgiving 2015.  For even more turkey day preparation, follow me on Instagram, Facebook, Twitter and Pinterest; I’ll be using the hashtag #mincedthanksgiving and hope you’ll use it as well to share any Minced blog creations, your favorite dishes, and your best holiday memories with me.


Additional cranberry ideas for your Thanksgiving table:
Corn and Cranberry Muffins
Cranberry and Orange Margarita
Cranberry and Orange Bread
Ham and Pear Sandwich on Cranberry-Pecan Bread
Homemade Cranberry Chutney (the first version)


Bowl of Cranberry Chutney

Cranberry Chutney with Apples, Apricots and Raisins – Printer Friendly Recipe
Makes 3 cups

This recipe is the result of me raiding my pantry and throwing in a little of this and some of that. I think you can take it even further than I have here. I think a cardamom pod or two or some fresh grated ginger would be interesting additions. I also wouldn’t hesitate to increase the amount of raisins and dried apricots in this recipe; the sweetness they add is a wonderful complement to the cranberries.

2 tablespoons vegetable oil
½ cup minced shallot (about 1 large)
3 cups (12 ounces) fresh cranberries
1 cup granulated sugar
2/3 cup freshly squeezed orange juice
½ cup red wine
¼ cup apple cider vinegar
¼ cup finely chopped dried apricots
¼ cup raisins (golden or black)
1 medium Rome Beauty apple, peeled and grated
1 teaspoon grated orange zest
1 cinnamon stick
3 whole cloves

In a small saucepan, heat the vegetable oil over medium heat until hot. Add the shallots and cook until soft, stirring often. Add the remaining ingredients and stir to combine. Continue to heat the mixture until the mixture begins to boil and the cranberries start to pop. Cook for 10 minutes, stirring occasionally.

Remove from the heat and let cool. Remove and discard the cinnamon stick and cloves. Serve warm or refrigerate until ready to serve.

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