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A spoon scoops up some Cranberry Apricot Chutney.
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Cranberry Apricot Chutney

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!
Prep Time5 mins
Cook Time10 mins
Chilling Time8 hrs
Total Time8 hrs 15 mins
Course: Condiment, Side Dish
Cuisine: American
Servings: 10 servings
Calories: 108kcal


  • 12 ounces fresh cranberries
  • cup diced dried apricots
  • ½ cup diced apple cored and peeled
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon allspice
  • 1/4 teaspoon ginger
  • 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.


Calories: 108kcal | Carbohydrates: 23g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 99mg | Fiber: 2g | Sugar: 19g | Vitamin A: 177IU | Vitamin C: 5mg | Calcium: 8mg | Iron: 1mg