Spicy Curried Cranberry Chutney




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I am not a fan of basic cranberry sauce as it often times too sweet and lacks a depth of flavor. If you want to kick up your holiday dinner game a notch, try this beautifully bright and spicy cranberry chutney. Feel free to add more red pepper flake and or curry to jazz it up even more and add additional brown sugar if you prefer the sauce on the sweeter side. This recipe will not disappoint.


¼ cup dried apricots, finely chopped
½ cup brown sugar, or more if you like a sweeter chutney 

½ dried sweet cranberries
1/2 cup raisons, golden or regular
1 cup water
1/4 cup cider vinegar 
3 cups fresh cranberries
1 Granny Smith apple, peeled, cored and chopped
1 teaspoon grated lemon zest
¼ cup fresh lemon juice
¼ cup chopped crystallized ginger
1-1” piece fresh ginger, peeled and minced
½ teaspoon red pepper flakes
1/2 teaspoon curry powder, optional
Kosher salt to taste


1. In a medium saucepan over medium-high heat, combine apricots, brown sugar, dried sweet cranberries, raisins, vinegar and water and bring to a boil. Reduce heat to simmer and cook for 5 minutes, stirring often.

2. Stir in cranberries, apple and lemon zest; simmer for 10 minutes more.

3. Stir lemon juice, both gingers and pepper flakes and curry powder, if using. Add salt to taste and cook for 1-2 more minutes and remove from heat and let cool.

4. Refrigerate until ready to use. Remove from refrigerator an hour before serving. Best served slightly chilled or at room temperature.


I like to make this recipe a few days in advance and let it sit in the refrigerator covered. This allows time for the flavors of the spices and fruit to combine.
Double Duty Recipe: Make extra to serve a few days later for dessert. Warm on the stove and drizzle or pour over a scoop of good vanilla ice cream.

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