Zesty Cranberry Chutney

Cranberries are ‘de rigueur’ with Thanksgiving turkey.

I like cranberries in any form and I’ve tried a lot of cranberry recipes over the years but, I really like this one.  This savory chutney has a good balance of tangy, sweet and spicy, with the addition of red pepper flakes, crystallized ginger and cinnamon.  It’s a great alternative to the standard cranberry sauce and goes wonderfully with turkey as well as pork, beef, chicken and seafood, or could also be an appetizer when spooned over cream cheese on a cracker. 

It’s an easy do-ahead side dish which would also make a delicious colorful, ‘jewel-looking’ gift in a jar for friends and neighbors during the holidays.  This is easily the best condiment for turkey sandwiches the next day if you haven’t been sneaking bites of it out the refrigerator!

I wonder how it would be over vanilla ice cream?

Zesty Cranberry Chutney


¼ c. dried apricots, finely chopped
½ c. golden raisins
½ c. brown sugar (I use Splenda)
1 c. water
3 cups fresh cranberries
1 Granny Smith apple, peeled, cored and chopped
1 t. lemon zest
½ t. cinnamon
¼ c. lemon juice
1 T. crystallized ginger
1 t. fresh ginger, grated 
1 t. crushed red pepper flakes


In a saucepan, combine apricots, raisins, brown sugar and water; bring to a boil.  Reduce heat to a simmer and stir for 5 minutes. 
Stir in remaining ingredients and cook for about 15 minutes, or until cranberries burst. 
Serve at room temperature or chilled.


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