Marberry's Spiced Cranberry Chutney

Tangy and slightly sweet with a touch of spices, this cranberry chutney is a flavorful addition to roasted poultry and is also great on toast, in yogurt, or wherever you'd use a fruit jam.
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 cups
Author Marlene


  • 1 12- oz . bag cranberries
  • 1/2 - 3/4 cup brown sugar
  • 1/4 cup cider vinegar
  • 1/4 cup orange juice
  • 2 Tbsp . minced fresh ginger or 1/2 tsp ground ginger
  • 1/2-3/4 tsp . cinnamon
  • 1/4 tsp . ground cloves
  • 1/2 tsp . curry powder
  • Grated zest of one lemon and/or orange
  • 1/2 + cup chopped dried apricots or other chopped mixed dried fruit


  1. Place all ingredients in a medium saucepan.
  2. Cook over medium heat, stirring to dissolve sugar.
  3. Bring to a boil, reduce heat, and simmer, uncovered, until cranberries pop, about 10-15 minutes (longer if necessary).
  4. Cool and chill at least 1 hour before serving.

Recipe Notes

• For a sweeter chutney, use 3/4 cup brown sugar. I usually start with 1/2 cup and add more if it need it, as I don't like overly sweet cranberry dishes.
• You can substitute cranberry or another fruit juice for the orange juice.
• Other chopped dried fruits work well; I've added dried cranberries or cherries.
• Don't feel like chopping? Use packaged dried mixed fruit bits, a mix of chopped apples, apricots, peaches, raisins, and sometimes papaya or mango. I've found them at Sprouts or the supermarket.
• The chutney thickens upon chilling.
• This keeps very well in the refrigerator.
• I sometimes double the recipe and usually add more spices. Makes a great gift, too!