This Cranberry Apricot Chutney is tart, sweet, and full of flavor. It will brighten up your Thanksgiving spread and the leftovers make incredible turkey sandwiches!
One more quick post before the big day!
I’ve got this beautiful goodness resting in my fridge along with my Very Berry Cranberry Sauce that I do every year. Pies are baking in my oven and I have visions of stuffing and sweet potatoes dancing in my head. But for now, let’s talk chutney.
Chutney is a chunkier, thicker textured relish that typically includes dried and fresh fruits, seasonings, and vinegar. The vinegar is what really sets it apart from the cranberry sauce we are all used to consuming on Thanksgiving and gives it the characteristic tang. Vinegar also works as a preservative which helps keep the chutney fresh and great tasting for several days after Thanksgiving is over.
It’s tart, sweet, and full of flavor. It will brighten up your Thanksgiving spread and the leftovers make incredible turkey sandwiches.
Enough said. Let’s do this.
The grocery list – Fresh cranberries, dried apricots, apple, sugar, cider vinegar, cinnamon, allspice, ginger, cloves, and walnuts.
The walnuts are optional so leave them out if you are so inclined but they add great flavor and texture so try ’em if you like ’em.
Give your cranberries a good rinse and allow them to drain.
Peel, core, and dice your apple. You’ll need about 1/2 cup. Dice up about 1/3 cup dried apricots.
In a medium saucepan over medium heat, combine the water and sugar and bring to a boil.
Add the cranberries, apple, and apricots to the sugar/water mixture and stir to combine.
In go the spices. Cinnamon, allspice, ginger, and cloves. The flavors of the season.
Add the cider vinegar.
Allow the mixture to cook over medium heat until you hear a “pop” or two from the simmering cranberries. Lower the heat and cook at a low simmer for about 10 minutes.
This is what it will look like after it cooks down. Time to remove from the heat.
Stir in the walnuts.
Transfer the chutney to a bowl, cover, and refrigerate overnight or for up to two days before serving. As it sits, the vinegar will mellow a bit, the walnuts will soften a bit, and all the flavors will meld together in the very best way.
Bright and pretty on your Thanksgiving or Christmas table. I hope you try it and love it as much as we do!
Sending love and best wishes for an incredible holiday spent with friends and family and lots of delicious food!
Cranberry Apricot Chutney
- 12 ounces fresh cranberries
- ⅓ cup diced dried apricots
- ½ cup diced apple, cored and peeled
- ½ teaspoon ground cinnamon
- ¼ teaspoon allspice
- 1/4 teaspoon ginger
- ⅛ teaspoon ground cloves
- 1 cup water
- ¾ cup white sugar
- 2 tablespoons cider vinegar
- ¼ cup chopped walnuts, optional
- In a medium saucepan over MEDIUM heat, bring water and sugar to a boil. Add the cranberries, dried apricots, diced apple, cinnamon, allspice, ginger, and cloves. Stir to combine. Stir in vinegar. Allow to cook until you hear a cranberry or two pop. Reduce heat to LOW and simmer for 10 minutes. Remove from heat and stir in walnuts, if using.
- Transfer chutney to a bowl and allow to cool slightly. Cover and refrigerate overnight or for up to two days before serving.
- Keeps well in the refrigerator for up to a week or more.
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.