This is a delicious condiment full of chunky apples and apricots, zesty ginger, chewy raisins, and, of course, tart cranberries. Wonderful served on either hot or cold turkey.

Recipe Summary

prep:
30 mins
cook:
20 mins
total:
50 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a saucepan, combine apricots, brown sugar, raisins and water; bring to a boil. Reduce heat to simmer and stir while simmering for 5 minutes. Stir in cranberries, apple and lemon zest; simmer for 10 minutes more.

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  • Stir lemon juice, ginger and pepper flakes into the mixture before removing from heat. Serve chilled or at room temperature.

Nutrition Facts

97 calories; protein 0.5g 1% DV; carbohydrates 25.3g 8% DV; fat 0.1g; cholesterol 0mg; sodium 6.2mg. Full Nutrition
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Reviews (77)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/28/2004
I changed the recipe a bit based on previous reviews. I reduced the crystallized ginger by half (next time, I'll reduce it a little more), I omitted the red pepper flakes, and I added about 1/4 cup of sugar. I needed to cook a little longer than instructed as I wanted more of the cranberries to pop. Everyone who likes cranberries liked this recipe and I will use again. Note: I found that the ginger intensified on the second day. Keep this in mind if you are making a day ahead. Read More
(102)

Most helpful critical review

Rating: 3 stars
11/22/2007
Although this was nice and easy to make and looked great on the table I wasn't crazy about the flavor of this one...maybe I'm just not a cranberry chutney kinda girl. Read More
(5)
97 Ratings
  • 5 star values: 72
  • 4 star values: 20
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
11/28/2004
I changed the recipe a bit based on previous reviews. I reduced the crystallized ginger by half (next time, I'll reduce it a little more), I omitted the red pepper flakes, and I added about 1/4 cup of sugar. I needed to cook a little longer than instructed as I wanted more of the cranberries to pop. Everyone who likes cranberries liked this recipe and I will use again. Note: I found that the ginger intensified on the second day. Keep this in mind if you are making a day ahead. Read More
(102)
Rating: 5 stars
11/28/2006
This is absolutely wonderful! Very light and refreshing. I did take the advice of other reviewers: used orange juice instead of water extended the cooking time until the cranberries burst didn't use the pepper flakes and cut the amount of crystalized ginger in half. I did however add some of the ginger syrup left over from making the crystalized ginger for a bit more kick. At the end of cooking I also added some pomegranate seeds for a nice crunch. This went over so well on Thanksgiving I had to make another batch the next day! Did I mention that it's fantastic over vanilla ice cream? Many many thanks Bea for a new family favorite! Read More
(83)
Rating: 5 stars
08/29/2002
My 12-year old granddaughter made it with me and we both loved the recipe. A caution however -- use less ginger because it grows stronger as time goes by. She liked it better without the peppers. Read More
(59)
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Rating: 5 stars
11/20/2006
This is a wonderful combo of piquant/sweet. Didn't have crystalized ginger; used about a teaspoon of pumpkin pie spice and 2 TBl. of balsamic vinegar. Reminds me of Autumn Chutney from Harry & David. If there is any leftover chutney; I'll be combining it with whipping cream to use as a sauce for pork tenderloin or chicken breasts served over wild rice. This is a gourmet meal in itself. Read More
(33)
Rating: 5 stars
12/28/2008
This is exceptional and easy to prepare. I modified it slightly in two ways: 1) added 1 tsp salt to temper the sweetness and make it more a true chutney and 2)pureed 3/4 of the mixture to make it more suitable for spreading on crusty bread or crackers with herbed brie. It was a hit with my holiday guests and made an excellent gift for the neighbors. Read More
(29)
Rating: 5 stars
11/27/2006
Wonderful very tart cranberry chutney and much better than the plain canned version! Crystallized ginger was not available but one teaspoon of ground ginger is a more than adequate substitute. This made enough to also fill a half pint jar and present to a friend who had invited us to dinner. It is great with ham! Read More
(25)
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Rating: 5 stars
11/26/2005
Very tasty!! I followed the directions but used crystalized ginger and only 1/8 tsp since I made it a few days ahead. Very good!! Read More
(22)
Rating: 5 stars
11/13/2012
LOVE THIS! Only change I made (we all make changes even though we love a recipe!)...I use orange juice instead of water to boil cranberries and dried apricots. Just adds 1 more layer to the flavor! I've also used dates instead of raisins. Read More
(18)
Rating: 5 stars
11/21/2007
I thought this recipe was Fantastic and versatile. I served it over a brick of cream cheese with crackers. I thought the ginger was just right and loved the little kick from the pepper. I did add 1/4 cup of white sugar. It also goes well with pork chops. Read More
(17)
Rating: 3 stars
11/22/2007
Although this was nice and easy to make and looked great on the table I wasn't crazy about the flavor of this one...maybe I'm just not a cranberry chutney kinda girl. Read More
(5)
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