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Candied Fruit Cranberry Chutney

“I serve this sweet-tart condiment with turkey, chicken and pork, and find it a nice little gift to share with family and friends at holiday time,” writes Heather Hewgill of Elora, Ontario.
  • Total Time
    Prep: 10 min. Cook: 20 min. + cooling
  • Makes
    5 cups


  • 4 cups fresh or frozen cranberries
  • 2 cups packed brown sugar
  • 1 medium apple, peeled and diced
  • 3/4 cup white vinegar
  • 3/4 cup chopped mixed candied fruit
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground mustard
  • 1/8 to 1/4 teaspoon ground cloves


  • In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened, stirring occasionally. Cool. Transfer to a bowl; cover and refrigerate until serving.
Nutrition Facts
1/4 cup: 123 calories, 0 fat (0 saturated fat), 0 cholesterol, 18mg sodium, 32g carbohydrate (30g sugars, 2g fiber), 0 protein.

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  • slmacbeth
    Nov 24, 2017

    I found this a little too tart for my taste. I could definitely taste the vinegar. I cut the recipe in half. I'm going to use the leftovers tonight to make bbq sauce for turkey sandwiches. Hopefully that will mellow it out a bit.

  • katlaydee3
    Nov 23, 2012

    This was good served with our Thanksgiving dinner. I actually liked the flavor better when the sauce was still warm, so I am going to try heating some up a little with the leftovers.