-
Prep Time
20 minutes
-
Total Time
20 minutes
Jan Schroeder of Corvallis, Oregon, writes: "A great thing about my job is that I get to do a lot of cooking. I work for the berry industry and one of my duties is developing recipes. I often get ideas from local chefs, but it's also rewarding to see what I can come up with on my own."
Ribbon-tied jars of this chutney would make a nice holiday gift.
Ingredients
Makes 2 1/2 cups
Stir all ingredients except vinegar in medium saucepan over medium-high heat until sugar dissolves. Increase heat to high; boil until thick, stirring often, about 4 minutes. Transfer to bowl. Mix in vinegar, then season with salt and pepper. (Can be made 2 weeks ahead. Cover; chill.)
How would you rate Spiced Cranberry and Dried-Fruit Chutney?
Leave a Review
Reviews (8)
Back to TopThis has become a favorite at our family gathering for the past 10 yrs. I have added or substituted Dried Cherries or a dried berry blend for the blueberries, equally good. And I always add 1 fresh orange, including the rind, sliced in thin strips which lends a nice tartness. I make this several times a year...cold it makes a delicious desert on its own, or warm with vanilla bean ice cream or with fresh whipped cream. Absolutely yummmmy!
leezel26
Los Angeles, CA
11/15/2016
It's hard to pull me away from my favorite cranberry sauce made with raspberry vinegar, but this year's Thanksgiving menu featured ham instead of turkey. This was the perfect accompaniment with the apricot. I would suggest cutting the apricots in quarters or smaller to distribute them more easily through the chutney.
hermothersdaughter
Charlottesville VA
11/28/2015
I've made this two times now, once as a substitute for cranberry sauce at Thanksgiving and once to go with baked brie en croute. It's delicious exactly as written though I think I may tinker and add some shallot. Wonderfully sweet and tart at the same time.
br02116
New Bedford, MA
1/11/2014
I used this recipe as a base as I just was looking for something to kinda hold onto for my own recipe. Im a pro Chef so I saw this recipe and instantly thought it was a winner for a base for my own. I just changed the fruit I put in with what I had available at home. So I left out the blueberries and instead put in pommegranite, and I put in dried figs, golden raisins, raisins, dried and fresh cranberries and instead of cayenne I put in Chipolte powder and smoked paprika. I used Cherry juice to instead of cranberry. I did though put the balsamic in at the end, but I reduced it first to bring out the sweetness of it and then I canned and water sealed them to send out as gifts. I ended up with 8 pint jars and started with 12 cups of cranberries and then the dried and fresh Colorado apples I picked at the end of the summer made up the rest. Great recipe on its own as well.
Chef7121
Littleton, CO
12/7/2010
This can't be beat for flavor and ease of preparation. I made the recipe as written and served it with cheese. It was a real hit. If you can't find the dried blueberries try it with dried currents.
herot
12/27/2008
A wonderful addition to pork, turkey and cheese. Wonderful addition to dinner ad appetizers.
ChiJo
Chicago
12/15/2008
This was great - easy and much more interesting than other cranberry sauces I've tried - and I've tried a bunch. I couldn't find dried blueberries, so I used dried cherries. Worked great. The family loved it.
Anonymous
Washington, DC
12/4/2008
This is fabulous!!! I've now made it for 2 Thanksgivings and everyone loves it as a more interesting/delicious accompaniment to the turkey & stuffing. I like it even as a fruity dessert the next day cold or warmed. The recipe is excellent as written... but I also like to add slivered orange rind, and have even tried it with thin slices of a whole orange. Both great.
leezel26
Los Angeles, CA
12/20/2006
