Cranberry Apricot Chutney Recipe

This sweet and tangy Cranberry Apricot Chutney is the perfect complement to poultry! Bursting with fresh cranberries and chewy apricots, this easy recipe (inspired by Better Homes & Gardens) delivers a delightful balance of flavors in just 25 minutes. Skip the onions and savor the simple sweetness – ideal for holiday meals or weeknight dinners. A delicious twist on traditional chutney!

Prep Time 10 mins
Cook Time 25 mins
Calories 107.4 kcal
Protein 0g
Rating 5.0 (1 Reviews)
Cranberry Apricot Chutney 14

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Cranberry Apricot Chutney

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How to Make Cranberry Apricot Chutney

  1. In a heavy-bottomed saucepan, combine 1 cup white sugar and 1/2 cup water.
  2. Cook over medium heat, stirring constantly, until the sugar is completely dissolved.
  3. Bring the mixture to a rolling boil without stirring.
  4. Reduce heat to medium-low. Stir in 12 ounces fresh cranberries, 1 cup dried apricots (chopped), 1/2 cup packed light brown sugar, 1/4 cup apple cider vinegar, and 1 teaspoon ground ginger.
  5. Simmer uncovered for 10-15 minutes, or until the cranberries have popped and the mixture has thickened slightly, stirring occasionally to prevent sticking.
  6. Remove from heat and let cool completely before serving or storing.
  7. Refrigerate in an airtight container for up to 4 days. The flavors will deepen over time!
  8. Makes approximately 3 1/2 cups.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

101g

Fat

0g

Carbs

9g