Cranberry Fruit Chutney

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Total Time
40hrs 30mins
Prep
8 hrs
Cook
32 hrs 30 mins

Fresh and tangy with a beautiful colour.

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Ingredients

Nutrition

Directions

  1. Cut apricots into 1/4-inch-wide strips.
  2. In heavy stainless-steel Dutch oven, combine apricots, orange juice, dates, raisins and ginger.
  3. Cover and let stand for at least 8 hours or up to 24 hours.
  4. Stir in cranberries, sugar, onions, corn syrup, vinegar, mustard seeds and salt.
  5. Bring to a gentle boil over medium heat, stirring often.
  6. Reduce heat to a simmer and cook, stirring almost constantly, until thick enough to mound on a spoon.
  7. Cranberries will have popped; the process takes about 20 minutes.
  8. Ladle into one-cup hot sterilized mason jars, leaving 1/4-inch headspace.
  9. Cover with prepared lids; screw on bands fingertip-tight.
  10. Process in boiling water bath for 10 minutes.
Most Helpful

5 5

I didn't end up with enough because the large group of friends who came over when I served the first jar hinted strongly, VERY STRONGLY that they'd love to have some too. The recipe is simple (compared to other chutneys I've made) and yummy. . .

5 5

I love homemade cranberry sauce and all the extra dried fruit in this version made this recipe a great one. I could just eat it by the spoonful. Definately making it again!