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Orange Cranberry Chutney

"After my mother reminisced about the chutney my grandmother made years ago, I combined a few recipes into this version," explains Charlotte Carlile from Daytona Beach, Florida. "It has since become a favorite, particularly when served with turkey or pork."
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    10 servings


  • 1 package (12 ounces) fresh or frozen cranberries
  • 1 cup dried cranberries
  • 1 cup orange juice
  • 2/3 cup sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 1 cup chopped peeled Golden Delicious apple


  • In a small saucepan, combine the first eight ingredients. Cook over medium heat for 10 minutes or just until the cranberries start to pop. Stir in the apple. Cook 8-10 minutes longer or until thickened and all berries have popped.
  • Serve warm or cold. Store in the refrigerator.
Nutrition Facts
1/4 cup: 122 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 32g carbohydrate (27g sugars, 2g fiber), 0 protein. Diabetic Exchanges: 1 starch, 1 fruit.

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Average Rating:
  • Cathy-Ann
    Jan 3, 2018

    This is wonderful! I made it first for Thanksgiving and then again for Christmas. We've eaten it with turkey, pork and roast beef, over ice cream. Yesterday, I used the last two cups and made it into a small crumble. OMG! Probably the best fruit crumble I've ever made.

  • kbb8011
    Nov 29, 2013

    Delicious - it was easy to make and well-received by the family today. Everyone wants the recipe! We've just found a new "traditional" Thanksgiving dish!

  • ConnieK
    Aug 18, 2012

    No comment left

  • dinnerisserved
    Nov 29, 2011

    This recipe is easy and delicious. I served it with turkey for Thanksgiving and then used the leftovers with pork steaks three days later. It was awesome both times. I will definitly make it again.

  • LauraCT
    Nov 5, 2010

    No comment left