I made this chutney for Thanksgiving and it was very well received. This chutney also goes very well with ham, meatballs, pork roast, almost anything.


  • 2 1/4 cups packed brown sugar
  • 1 1/2 cups cranberry juice
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 2 packages (12 ounces each) fresh or frozen cranberries
  • 2 medium oranges, peeled and sectioned
  • 1 medium tart apple, peeled and coarsely chopped
  • 1/2 cup dried currants or golden raisons
  • 1/2 cup dried apricots, coarsely chopped
  • 2 tablespoons finely grated orange peel


In a large saucepan, combine the brown sugar, cranberry juice, vinegar, ginger and allspice. Bring to a boil. Reduce heat, simmer, uncovered for 2 minutes or until sugar is dissolved.
Stir in the cranberries, oranges, apple, currants, apricots and orange peel. Return to a boil. Reduce heat; simmer, uncovered, for 45 minutes or until thickened, stirring occasionally. Cool to room temperature. Transfer to a serving bowl, cover and refrigerate until chilled. Yield: about 5 cups.

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Submitted 11/28/07.
Source: Taste of Home
Submitted By: Julie Podolske
Fruity Cranberry Chutney