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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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!!

Going to try this recipe

Polly from Near Cheyenne, WY

I wish cranberries were not so difficult to find. I like making my chutney ahead of the holidays, and I process it in a hot water canner so that by the time Thanksgiving and Christmas get here the flavors have had time to blend and mellow. Never tried this recipe, but since it is an Oceanspray recipe I am expecting great things from it!

Very good but here are a few of my twists.

I would suggest using brown sugar instead of white sugar or at least 50/50. I also added 1/4 t of cardamom to the spice mix. I used a rasberry balsimic vinegar, to stay with the "fruit" theme. Then I added a DROP of orange oil to finish it off. I suppose that you could use a smidge of orange extract (or maybe fresh orange zest) if you didn't have orange oil on hand. Very pungent, luxurious and fruity. This would be great with roast pork or lamb or perhaps turkey (I hope, since turkey tenderloin is what I'm serving it with). Enjoy!


I didn't have raisins on hand so I used craisins and I used a good balsamic vinegar ~ YUM! I served it for thanksgvining with the ham and turkey. It was also delicious on a turkey sammy. Making it again to sever as an appetizer over cream cheese.

Some Changes

Very good recipe, but I would 1/2 the sugar and 1/2 vinegar and add 1/4 cup more water. Add an orange and 1-2 TBS honey instead of the added sugar. The added water and lessened vinegar with smooth out the strong tart and sweet more evenly. Some walnuts are also a nice garnish.

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