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Photo: James Carrier Photo by: Photo: James Carrier

Cranberry-Apricot Chutney

Notes: If making ahead, chill airtight up to 3 days; freeze up to 1 month.

Sunset NOVEMBER 2000

  • Yield: Makes about 5 cups


  • 1 package (12 oz.) fresh or frozen cranberries
  • 1 cup sugar
  • 1/3 cup coarsely chopped dried apricots
  • 1/3 cup dried currants
  • 1/3 cup golden raisins
  • 2 tablespoons balsamic vinegar
  • 2 tangerines (about 1/4 lb. each)
  • 1/2 cup chopped pecans


1. Sort cranberries, discarding any bruised or decayed fruit. Rinse berries.

2. In a 3- to 4-quart pan over medium-high heat, bring 1 cup water, cranberries, sugar, apricots, currants, raisins, and vinegar to a boil, stirring often. Reduce heat and simmer, stirring occasionally, until cranberries begin to pop, 5 to 8 minutes.

3. Meanwhile, pull off peel and white membrane fibers from tangerines; discard peel and fibers. Separate segments and coarsely chop, discarding seeds. Add tangerines and juice to pan; simmer to blend flavors, 2 to 3 minutes.

4. Stir in pecans. Serve at room temperature or chilled.

Nutritional analysis per 1/4 cup.

Nutritional Information

Amount per serving
  • Calories: 88
  • Calories from fat: 19%
  • Protein: 0.6g
  • Fat: 1.9g
  • Saturated fat: 0.1g
  • Carbohydrate: 19g
  • Fiber: 1.4g
  • Sodium: 1.1mg
  • Cholesterol: 0.0mg

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Cranberry-Apricot Chutney Recipe