Apricot and cranberry chutney

    Apricot and cranberry chutney

    (87)
    48saves
    25min


    87 people made this

    About this recipe: A lovely recipe that my mum-in-law gave me. We have enjoyed it as an alternative to traditional cranberry sauce.

    Ingredients
    Serves: 12 

    • 50g (2 oz) diced dried apricots
    • 350g (12 oz) fresh or frozen cranberries
    • 125g (4 oz) sultanas
    • 3/4 teaspoon ground cinnamon
    • 1/4 teaspoon ground ginger
    • 1/4 teaspoon ground allspice
    • 1 pinch ground cloves
    • 250ml (8 fl oz) water
    • 150g (5 oz) caster sugar
    • 125ml (4 fl oz) cider vinegar

    Method
    Prep:5min  ›  Cook:20min  ›  Ready in:25min 

    1. In a medium bowl, mix together the apricots, cranberries, sultanas, cinnamon, ginger, allspice and cloves.
    2. In a medium saucepan, boil water and sugar, stirring constantly, until sugar is dissolved. Add the dried fruit mixture and vinegar. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove from heat, and allow to cool for 5 minutes. Serve immediate

    Watch how!

    Watch how to make three different kinds of cranberry sauce starting with an easy base recipe in our How to make cranberry sauce video.

    See all 12 recipes

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    Reviews & ratings
    Average global rating:
    (87)

    Reviews in English (86)

    by
    37

    A nice twist on my usual cranberry sauce. Next time I'll use half the cider vinegar, though. (I just made another batch without it and combined them,it's perfect now.) I used finely-chopped crystallized ginger and added 1/2 tsp of Cardamom and the zest of a whole large orange for a truly great fragrance. This one's a keeper. I did use whole fresh cranberries, wasn't sure from the recipe of it meant dried cranberries, but the finished batch looks beautiful in my grandmother's crystal condiment dish.!  -  21 Nov 2001  (Review from Allrecipes US | Canada)

    by
    21

    WOW!! My husband, who hates cranberry sauce, found a million ways to use this after our Thanksgiving dinner. We've had it on top of baked chicken, in wraps with turkey, chopped apples and lettuce, on roast beef sandwiches, and in various other dishes. Fantastic recipe!  -  22 Feb 2003  (Review from Allrecipes US | Canada)

    by
    17

    I used this recipe for a holiday appetizer and it was a big hit! I spooned it onto a brie wheel, baked it for 12-15 minutes, and served it with french bread. It was delicious!  -  18 Dec 2002  (Review from Allrecipes US | Canada)

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