See more
Cranberry Chutney

Cranberry Chutney

Store leftover chutney in an airtight container in the refrigerator up to a week. Serve it with fried turkey, roasted pork tenderloin, or grilled pork chops.

This recipe goes with Pineapple-Nut Cheese With Cranberry Chutney

Southern Living NOVEMBER 2006

  • Yield: Makes about 4 1/2 cups
  • Cook time: 15 Minutes
  • Prep time: 15 Minutes


  • 1 cup water
  • 3/4 cup sugar
  • 3 cups fresh cranberries (12 oz.)
  • 1 pink grapefruit, peeled, seeded, and chopped
  • 1 orange, peeled, seeded, and chopped
  • 1 Granny Smith apple, peeled and diced
  • 1 Anjou pear, peeled and diced
  • 1 1/2 cups mixed dried fruit
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon salt


1. Bring 1 cup water to a boil over medium heat; add sugar, stirring until dissolved. Reduce heat to medium-low; stir in cranberries and remaining ingredients, and simmer, stirring constantly, 10 minutes. Remove from heat, and let cool.


Go to Full Version of

Cranberry Chutney Recipe