Cranberry and Apricot Chutney

Perfect on a holiday table with baked ham or turkey, but you can also serve it year-round with grilled pork or chicken.

Cranberry and Apricot Chutney
about 3-1/2 cups
10 mins
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  • 1 1/4 cups granulated sugar
  • 1 12 ounce package cranberries
  • 3/4 cup snipped dried apricots
  • 3 tablespoons cider vinegar
  • 3 tablespoons brown sugar
  • 1 tablespoon minced fresh ginger
In a heavy large saucepan combine granulated sugar and 1/2 cup water. Cook and stir over medium-high heat until sugar is dissolved. Bring to boiling without stirring. Stir in cranberries, apricots, vinegar, brown sugar, and ginger; reduce heat. Simmer, uncovered, 5 minutes or until berries have popped and mixture starts to thicken. Remove from heat; cool. Cover and chill up to 4 days. Before serving, let stand at room temperature 30 minutes.
To serve, spoon chutney into a serving bowl. Makes about 3-1/2 cups.

nutrition information

Per Serving: cal. (kcal) 106, Fat, total (g) 0, chol. (mg) 0, carb. (g) 28, fiber (g) 2, pro. (g) 0, vit. A (RE) 51.51, vit. C (mg) 2.95, sodium (mg) 2, iron (mg) 0.54, Percent Daily Values are based on a 2,000 calorie diet
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