Spiced Orange-Cranberry Chutney

Total Time

Prep: 15 min. Cook: 55 min. + chilling


8 cups

Updated: Jun. 27, 2023
The aroma of simmering chutney signals the start of the holidays and sets the mood for my seasonal baking. Try it as an appetizer along with cream cheese and graham crackers. —Pat Stevens, Granbury, Texas
Spiced Orange-Cranberry Chutney Recipe photo by Taste of Home


  • 2-1/4 cups packed brown sugar
  • 1-1/2 cups cranberry juice
  • 1/2 cup cider vinegar
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 3 packages (12 ounces each) fresh cranberries
  • 2 tablespoons grated orange zest
  • 2 medium oranges, peeled and sectioned
  • 1 medium tart apple, peeled and coarsely chopped
  • 1/2 cup dried currants
  • 1/2 cup coarsely chopped dried apricots


  1. In a 6-qt. stockpot, combine the first 5 ingredients. Cook, uncovered, over medium heat until brown sugar is dissolved. Stir in cranberries, orange zest, oranges, apple, currants and apricots. Bring to a boil. Reduce heat; simmer, uncovered, 50-60 minutes or until thickened, stirring occasionally. Serve chilled.
Sugared Cranberries
Heat 3 tablespoons light corn syrup in microwave until warm; gently toss with 1 cup fresh or frozen cranberries, allowing excess syrup to drip off. Toss in 1/3 cup sugar to coat. Place on waxed paper; let stand until set, about 1 hour. 

Nutrition Facts

1/4 cup: 96 calories, 0 fat (0 saturated fat), 0 cholesterol, 7mg sodium, 25g carbohydrate (21g sugars, 2g fiber), 0 protein.

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