Cranberry Chutney | Midwest Living

Cranberry Chutney

Cranberry Chutney

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  • Makes: 6 servings
  • Yield: 3 cups
  • Prep 20 mins
  • Cook 10 mins

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Cranberries and apple simmer with red onion, ginger and mustard seeds for a spiced variation on traditional sauce. Try it on a sandwich with leftover turkey.


  • 1 navel orange
  • 3/4 cup packed brown sugar
  • 1/4 cup cider vinegar
  • 1/4 cup water
  • 1/3 cup finely chopped red onion
  • 4 1/4-inch-thick slices fresh ginger
  • 1 teaspoon mustard seeds
  • 1/4 teaspoon salt
  • 1/8 teaspoon crushed red pepper
  • 1 12 - ounce package cranberries, rinsed
  • 1 Granny Smith apple, peeled and chopped


  1. Finely shred zest from the orange (should have about 2 teaspoons); set aside. Cut 1/4-inch off the top and bottom of the orange. With a sharp knife, remove skin and white membrane from orange. Working over a medium saucepan (to catch juice), separate and remove segments from orange, setting the segments aside on a cutting board. Cut segments into small pieces and set aside. Squeeze remaining membrane over pan to extract any remaining juice.
  2. Add brown sugar, vinegar, water, onion, ginger, mustard seeds, salt and crushed red pepper to saucepan. Bring to boiling over medium-high heat. Add cranberries and orange zest. Return to boiling; reduce heat. Cook, uncovered, for 7 minutes, stirring occasionally. Add apple and cook for 3 minutes more or until apple is just tender.
  3. Remove from heat, remove and discard ginger and stir in reserved orange segments. Serve warm or refrigerate, covered, for up to 2 days. Bring to room temperature before serving, if chilled.

Nutrition Facts

(Cranberry Chutney)

Servings Per Recipe 6, carb. (g) 41, Niacin (mg) 0, sat. fat (g) 0, Riboflavin (mg) 0, Polyunsaturated fat (g) 0, Folate (µg) 9, Monounsaturated fat (g) 0, Pyridoxine (Vit. B6) (mg) 0, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, Potassium (mg) 170, sugar (g) 34, sodium (mg) 107, fiber (g) 4, vit. A (IU) 96, iron (mg) 0, cal. (kcal) 163, pro. (g) 1, calcium (mg) 41, Thiamin (mg) 0, chol. (mg) 0, vit. C (mg) 19, Fat, total (g) 0

Comments (1)

jdmatteo2gmail wrote:
I won't lie… I combined two recipes, but this was the base for my concoction. I didn't want to bother with the zesting and supreming of the orange, so I substituted two ounces of frozen orange juice concentrate. Instead of root ginger, are used one tablespoon of prepared ginger squeezed from a tube. I also added 1/2 cup of golden raisins, 1 teaspoon cinnamon, and 1/4 teaspoon cloves. Everyone was very pleased with the outcome. The only change I plan to make next time is to cut the onions a little bigger, so I can "feel" them.

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