Cranberry Chutney
If your only experience with cranberries has been in sweet, jelled sauces, this spicy chutney will provide a welcome change of pace for your grown-up palate!
Serves: 8 or more
- 12 ounces fresh cranberries
- 1 cup peeled, diced apple
- 1 cup orange juice, preferably fresh
- 1/2 cup chopped dried apricots
- 1 teaspoon freshly grated ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 3 to 4 tablespoons agave nectar or maple syrup, to taste
Place all the ingredients except the agave nectar in a deep saucepan and bring to a simmer. Cook over low heat with the lid slightly ajar for 20 to 25 minutes, or until the liquid is mostly absorbed.
Add agave nectar to taste and simmer uncovered for another 5 to 10 minutes until thick. Let the chutney cool to room temperature, then store in a sterilized jar, tightly covered but not sealed. Refrigerate until needed. Before serving, bring to room temperature.
- Here are more recipes to enjoy a Vegetarian and Vegan Friendly Thanksgiving.
- Find more ways to make Special Occasions and Entertaining easier and healthier.
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5 comments on “Cranberry Chutney”
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I first made this recipe for Thanksgiving about 4 years ago, long before I ever seriously considered becoming vegan. Now I am a vegetarian, striving toward being a vegan, and I am looking forward to making this terrific chutney again this year, along with several of the other recipes on this site. Thank you for a great recipe…I think it is my very favorite holiday recipe!
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This is my families hand downs favorite, my one son waits all year for this and eats by the spoon if we don’t watch him. We have been making this recipe for over ten years and love it with Lentil Loaf!! thank you!
What kind of apples should I use??
Thanks!!!
Thanks Shari and Judy—so glad you enjoy this chutney. And Angela, any kind of apple works in this recipe.