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Spicy Cranberry Chutney

Bea Gassman

"Crystallized ginger makes this special!"
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50 m servings 64 cals
Original recipe yields 16 servings

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  1. In a medium saucepan, mix dried apricots, dark brown sugar, raisins and water. Bring to a boil. Reduce heat, and simmer 5 minutes, stirring constantly.
  2. Mix in cranberries, apple and lemon zest. Simmer 10 minutes.
  3. Mix in lemon juice, crystallized ginger and red pepper flakes. Serve at room temperature or chilled.

Nutrition Facts

Per Serving: 64 calories; 0.1 g fat; 17 g carbohydrates; 0.4 g protein; 0 mg cholesterol; 4 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 10
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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 i...

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 fla...

Pretty good, the spicy flavor makes it different.

My family loves this recipe. I don't like raisins, so I use dried cherries. It's great.

Combined this with another chutney recipe I have. I didn't use an apple and I put in chili covered dried mango in place of the apricots. I also added some cider vinegar and chopped jalapenos.

This definitely has some "zing"!! I served this throughout the 2008 holiday season to rave reviews from several dinner parties.

This is my favorite recipe. I make this every year for both Thanksgiving and Christmas, and it's always a hit!

I followed the recipe exactly. Lots of compliments.

Subbed persimmons for the apricots and pears for the apples - love it!