Cranberry Chutney

By Florence Fabricant

Updated Oct. 24, 2025

Cranberry Chutney
Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
Total Time
25 minutes
Prep Time
5 minutes
Cook Time
20 minutes
Rating
5(1,186)
Comments
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This chunky and bright, cardamom-scented, honey-sweetened chutney is loaded with fresh cranberries, green apple and dried apricots. The best part? It comes together in under a half hour.

Featured in: The No-Panic, Cook-in-a-Day Thanksgiving Meal Plan

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Ingredients

Yield:8 to 10 servings
  • 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
Ingredient Substitution Guide
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

  1. 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.

  2. Step 2

    Add the remaining ingredients and cook about 10 minutes, until thick. Adjust sweetness if desired.

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Ratings

5 out of 5
1,186 user ratings
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Comments

Janis H

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!

Florence Fabricant

Keeps a long time in the fridge, given the acid and sugar. A good couple of months.

feef

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.

Amy

Subbed clementine zest and juice for the whole juice orange, and golden raisins for the dried apricots. Added peeled ginger, a quarter of an onion, sliced, and some ground cardamom seeds. Very good.

DTC

Aside from using a slightly-less-tart apple (Granny Smiths were sold out), I followed this recipe to the letter--it was a huge hit. I made a double batch, and had leftovers to add to my overnight oats for over a week after the holiday. Will make again!

Nancy R

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

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