Cranberry Fruit Chutney Cranberry Fruit Chutney

Author: Canadian Living

Fresh and tangy yet sweet enough to satisfy, this burnished red condiment pairs beguilingly with turkey, ham, goose and duck. Save some for pork loin roasts and chops, too.

  • Portion size 25 servings



Cut apricots into 1/4-inch (5 mm) wide strips. In heavy stainless-steel Dutch oven, combine apricots, orange juice, dates, raisins and ginger; cover and let stand for at least 8 hours or for up to 24 hours.

Stir in cranberries, granulated sugar, onions, corn syrup, vinegar, mustard seeds and salt; bring to gentle boil over medium heat, stirring often. Reduce heat to simmer; cook, stirring almost constantly, until thickened enough to mound on spoon and cranberries have popped, about 20 minutes.

Ladle into 1-cup (250 mL) hot canning jars, leaving 1/4-inch (5 mm) headspace. Cover with prepared lids; screw on bands fingertip tight. Process in boiling water bath for 10 minutes.

Nutritional facts <b>Per 1 tbsp (15 mL):</b> about

  • Sodium 7 mg
  • Protein trace
  • Calories 28.0
  • Total fat 0 g
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 7 g


  • Iron 1.0
  • Vitamin A 1.0
  • Vitamin C 3.0
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Cranberry Fruit Chutney