Cranberry Chutney
Updated Oct. 24, 2025
- Total Time
- 25 minutes
- Prep Time
- 5 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup orange juice
- 12ounces fresh cranberries
- 1juice orange, pitted and finely chopped (skin and all)
- 1tart apple, cored and chopped
- 12dried apricots, chopped
- 1¼cups honey, approximately
- ½teaspoon ground cardamom
Nutritional analysis per serving (10 servings)
192 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 51 grams carbohydrates; 3 grams dietary fiber; 46 grams sugars; 1 gram protein; 4 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place orange juice, cranberries and chopped orange in a saucepan, bring to a boil and cook over medium heat until berries begin to pop.
- Step 2
Add the remaining ingredients and cook about 10 minutes, until thick. Adjust sweetness if desired.
Private Notes
Comments
Keeps a long time in the fridge, given the acid and sugar. A good couple of months.
This was a giant hit at Thanksgiving so I just made it again. It's perfect with chicken and fish too. One guest isn't a fan of apricots so I used golden raisins; I used 3 apples because, well, I like apples and I used a lot less honey - keep tasting it until it's right for you. I love this!
I think the problem is that in mainstream markets in the Northeast one can't find juice oranges. Juice oranges have much less pith, which is what makes the recipe bitter. Navels and the like are bred to have more and that makes them travel better and last longer. So, I would recommend zesting the outer skin into the chutney and removing the fruit from the pith before making this if you can't find juice (thin skinned) oranges. Light brown sugar can help fight the bitterness to some degree.
Made this with maple syrup in place of honey, but only about 1/4 as much. It was amazing! Left over, it makes a great dessert, warmed and spread on a toaster waffle with a bit of vanilla ice cream
Made as directed and this was THE BEST ! Great to learn that it keep well refrigerated.
I love this recipe, and so did everyone else at my Thanksgiving table! After reading the reviews, I opted to use the orange zest and flesh instead of the whole oranges. Wowza, so good! A wonderful accompaniment to our mushroom Wellington. The recipe made a lot, so I used the leftovers to create turnovers (with my leftover sheet of puff pastry). I added vegan cream cheese, basted them with vegan butter, and dusted them with maple sugar, as well as cinnamon and cardamom. So good!