I am not a fan of basic cranberry sauce as it’s often 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 flakes and/or curry to jazz it up, and add additional brown sugar if you prefer the sauce on the sweeter side. This recipe will not disappoint.

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.


  • 1/4 cup dried apricots, finely chopped
  • 1/2 cup brown sugar, or more if you like a sweeter chutney
  • 1/2 cup dried sweet cranberries
  • 1/2 cup raisins, 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
  • 1/4 cup fresh lemon juice
  • 1/4 cup chopped crystallized ginger
  • 1-inch piece fresh ginger, peeled and minced
  • 1/2 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.