Fruity Cranberry Chutney

I love cranberries.  I could eat them year around.  Growing up, the grade school I attended always had a turkey supper fundraiser.  Each table would be set with about 2 ounces of cranberry sauce for a table of six or eight.  Even as a child, I thought that was ridiculous.  I could eat more than 2 ounces myself! 


Cranberries are good for your urinary tract system, can help prevent plaque buildup in your blood vessels, have a lot of vitamins, prevent plaque buildup on your teeth, and potentially fight numerous illnesses and conditions. (Source)

Making your own cranberry sauce or chutney is so simple!  Unfortunately, cranberries do need a lot of sugar, but at least you can use sugar rather than the high fructose corn syrup found in the canned goods.   The sugar may negate some of the health benefits, but they are really too tart without it.

I adapted this recipe from a local magazine.  What makes it extra neat is that it also uses golden raisins and apples. I recently made it for a pot luck and it got rave reviews.  This can be made up to four days in advance, so why not adorn your Thanksgiving table with a simple, homemade, cranberry chutney?

So do you think you will make your own cranberry dish this year?

Also shared at Allergy Friendly Thanksgiving, Make Your Own Monday, and 

Slightly Indulgent Tuesday. Allergy Free Wednesday .

Fruity Cranberry Chutney


  • 1/2 tsp. cinnamon
  • 1/8 tsp. ginger
  • 2 cups sugar
  • 1 1/2 cups apple cider
  • 1/4 cup apple cider vinegar
  • 2 bags (12 oz. each) fresh cranberries
  • 1 cup golden raisins
  • 2 Granny Smith apples, peeled and chopped into half inch pieces


  1. In large 5 quart stockpot, combine spices, sugar, cider and vinegar.
  2. Over medium high heat, bring to boiling, stirring occassionally.
  3. Add cranberries and raisins.
  4. Heat to boiling, stirring often.
  5. Reduce heat to medium low and add apples.
  6. Cook and stir 15-20 minutes until most cranberries pop and mixture slightly thickens.
  7. Do not overcook or apples will become sauce.
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5 Responses to Fruity Cranberry Chutney

  1. Nicole says:

    I want to make this for Thanksgiving and have a question. Is it something I can make the day before and serve cold, or is it best served warm?

    • admin says:

      Hey Nicole! Yes, you can make it ahead of time…up to several days ahead if you need to. It is best served cold (at least I think so). Thanks for coming by! Peggy

  2. Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.

    Check back tomorrow when the new link-up is running to see if you were one of the top 3 featured posts! 🙂

  3. Nicole says:

    This was a HUGE hit at Thanksgiving. My mother-in-law said it was the start of a new tradition and from now on I am in charge of bringing this to all Holiday meals. Thank you

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