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Cranberry Chutney

You can serve this chunky chutney over cream cheese or Brie with crackers, or as a condiment with roast pork or poultry. Either way, its slightly tart flavor and deep red hue lend a festive flair to the table. —Karyn Gordon, Rockledge, Florida
  • Total Time
    Prep: 40 min. + chilling
  • Makes
    3 cups


  • 4 cups (1 pound) fresh or frozen cranberries
  • 1 cup sugar
  • 1 cup water
  • 1/2 cup packed brown sugar
  • 2 teaspoons ground cinnamon
  • 1-1/2 teaspoons ground ginger
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 1 cup chopped tart apple
  • 1/2 cup golden raisins
  • 1/2 cup diced celery


  • In a large saucepan, combine the first eight ingredients. Cook over medium heat until berries pop, about 15 minutes.
  • Add the apple, raisins and celery. Simmer, uncovered, until thickened, about 15 minutes. Transfer to a small bowl; refrigerate until chilled.
Nutrition Facts
2 tablespoons: 70 calories, 0 fat (0 saturated fat), 0 cholesterol, 5mg sodium, 18g carbohydrate (16g sugars, 1g fiber), 0 protein.

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Average Rating:
  • Em
    Oct 24, 2018

    Was super duper yummy. I replaced the golden raisins and celery with green apple and orange zest cause that's what I had on hand and it turned out lovely.

  • Laura
    Nov 19, 2017

    Delicious and easy to make. Whole house smelled good while making. I added some orange zest but otherwise kept to the recipe and found it really good.

  • kimspacc
    Dec 29, 2016

    Easy to make and tasted great with turkey.

  • Peggie0203
    Dec 25, 2014

    So good!

  • scteishe
    Jan 17, 2014

    Everyone loves this! It was a great hit with Christmas ham, and also over cream cheese with crackers as a snack.

  • ribbet39
    Dec 25, 2013

    This is a great cranberry chutney, even the people that normally would not have any cranberry sauce with their meal really liked this. I have also used it with pork. Just love this one.

  • bwilkin
    Dec 2, 2013

    Very good but will omit the cinnamon next time. Makes a great side dish with poultry.

  • embundy
    Dec 1, 2013

    This is so delicious! I served it for Thanksgiving this year instead of cranberry sauce, and everyone loved it. The recipe makes a lot, so I shared some with friends, who also loved it and requested the recipe to make for their next holiday meal. This will be a staple during the holidays from now on!

  • smerts
    Nov 11, 2013

    I changed the recipe some. Instead of white sugar I used Splenda and used only 1/4 cup packed brown sugar. I would give it a 5 star rating and will make it again. Perhaps the next time I will use the Splenda brown sugar if I have some.

  • H20gap
    Dec 7, 2012

    Made this for my leftover Thanksgiving turkey sandwiches. It is easy and delicious!