Cranberry Chutney With Calvados
Updated May 5, 2025
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
⅓ cup golden raisins
⅓ cup dark raisins
⅔ cup Calvados, warmed
1 ½ cups pecan halves
1 cup sugar
1 cup fresh orange juice
12 ounces fresh cranberries
Grated zest of one orange
1 Granny Smith apple, peeled, cored and coarsely chopped
1 large navel orange, peeled, sectioned and coarsely chopped
1 pear, peeled, cored and coarsely chopped
½ cup dried mango or papaya, coarsely chopped
1 teaspoon ground cardamom
¼ teaspoon cracked black pepper
1 teaspoon grated fresh ginger
Salt to taste
Nutritional analysis per serving
47 grams carbs; 312 calories; 6 grams monosaturated fat; 3 grams polyunsaturated fat; 1 gram saturated fat; 11 grams fat; 5 grams fiber; 450 milligrams sodium; 3 grams protein; 38 grams sugar
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
Put raisins in a bowl, add the Calvados and set aside at least 1 hour.
- Step 2
Preheat oven to 350 degrees. Spread pecans on a baking sheet and toast 10 to 15 minutes in oven. Let cool and chop coarsely.
- Step 3
In a heavy saucepan, combine the sugar and orange juice. Bring to a boil, add the cranberries and cook over medium heat about 5 minutes, until cranberrries start to soften and pop. Add the remaining ingredients, including the raisins in Calvados and the pecans.
- Step 4
Return to a boil, reduce to medium heat and cook, stirring occasionally, until the ingredients are combined and the mixture has thickened, about 15 minutes. Transfer to a bowl or container, let cool and refrigerate at least 24 hours before serving.
Private Notes
Comments
When this was first published in 1991, it was the first time I hosted Thanksgiving. Before that, spent every Thanksgiving with my dad who passed away in March of that year. I make this recipe with extra cranberries and whatever fruit I want to emphasize, to end up with enough to share with at least another friend who is hosting. I have made it every year and share this recipe regularly. I think it's perfect. I never change the ingredients, just the quantities. I make it on Tuesday annually!
I made this for Thanksgiving. Now making it for Christmas. A little bit of work, although I find that it is not necessary to add all the ingredients. As others have said, it can be enjoyed for several days.
Delicious! As all good things, this took a more effort than usual, at least an hour to assemble and prep all the ingredients. I used apple juice in place of Calvados and next time I'll use fresh cardamom. The oranges were dry, only got 1/2 c of fresh juice, so supplemented the difference with a dollop of OJ concentrate. This makes a lot of chutney, had to use a pot larger than a 2 qt saucepan to contain it all. Made it a couple of days ahead for the flavors to develop.