Cranberry Chutney

Cranberry Chutney
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Prep Time

Cook Time


Makes 2 1/2 cups


1 cup water
1 cup sugar
1 12-ounce package Ocean Spray® Fresh or Frozen Cranberries
1/2 cup vinegar
1/2 cup raisins
1/2 cup peeled, diced apple
1/4 teaspoon each: allspice, ginger, cinnamon
1/8 teaspoon cloves


Combine water and sugar in a medium saucepan. Bring to a boil over medium heat.

Add remaining ingredients; return to a boil. Reduce heat and simmer 15 minutes or until apples are tender. Pour into a medium glass mixing bowl. Place a piece of plastic wrap directly on sauce.

Cool to room temperature and refrigerate overnight to allow flavors to blend. Best if served at room temperature. Makes about 2 1/2 cups.

Per Serving (1/4 cup): Cal. 122, Total Fat <1gram, Sat. Fat <1gram, Protein <1gram, Carb. 32grams, Chol. 0mg, Dietary Fiber 2grams, Sugar 25grams, Vit. A 2RE, Folate <1Ug, Vit. E <1mg,
Vit. C 5mg, Sodium 2mg, Iron <1mg, Calcium 9mg, Zinc <1mg


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Cranberry Chutney

Absolutely Deeeeee-licious!!! Made it twice. First time true to recipe. Second time added some really hot Thai peppers. The heat really cooks out of them. We were surprised by that. But! This goes with chicken, turkey, pork , fish, etc. It's super tasty! Thanks!!

Cranberry Masala Chutney

Made this recipe just as directed - with just a few additions. I did use brown sugar instead of white, but I also had to add a bit extra - 2 Tbsp. Then I Added 3 red Serrano peppers, 2 teaspoons of Tea Masala and and extra Apple. I also cooked it a little longer. Served it up with Roasted duck and potatoes, following a Greek Salad. Wasn't sure hubby was going to love it, as mustard pickles are his usual thing. He LOVED it. The Tea Masala added a comfort component, like cinnamon does, and the serranos just a wee bit of heat. Was delicious with succulent duck meat. Thank you Ocean Spray!!

Cranberry Chutney

After scouring the internet to find a recipe for Cranberry Chutney that required ingredients that I readily have available I decided to try this one. I read all of the reviews and decided to trust the reviewers. I used 3/4 cup of brown sugar instead of 1 cup of granulated sugar. I wish I would have used an entire cup of brown sugar. Instead of using all of the vinegar noted I used 2 tbls of balsamic vinegar. (You can not taste the vinegar) I added the following ingredients that were recommended based upon the reviews: 1/2 cup pecans, a tiny bit of orange zest, 1/2 cup crushed pineapple, and 1/2 cup Crasins. This tastes amazing after slightly cooled and smells wonderful while simmering. This recipe is a "Keeper" An elegant side dish for holiday meals.

Less vinegar

Rickie from Clayton, CA

I made this recipe and would use waaaay less vinegar. It was quite bitter. I added some brown sugar and liquid Stivia and a dash of salt. Much better now.


Rochellet from Little Elm, TX

Love this recipe. Made a few changes omit clove Sub 1 c sugar with 1/2 - 3/4 c brown sugar Zest of orange 1/2 c orange marmalade 1/2 c chopped pecans My family asks me to make this as gifts during the holidays!!

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