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Spiced Cranberry Chutney




2 cups fresh cranberries
• 16 dried apricot halves
• 1/2 cup dried blueberries
• 1/3 cup (packed) golden brown sugar
• 1/4 cup chopped crystallized ginger
• 1/4 cup frozen concentrated cranberry juice cocktail, thawed
• 1/4 cup water
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon cayenne pepper
• 2 teaspoons balsamic vinegar


Stir all ingredients except vinegar in medium saucepan over medium-high heat until sugar dissolves. Increase heat to high; boil until thick, stirring often, about 4 minutes. Transfer to bowl. Mix in vinegar, then season with salt and pepper. (Can be made 2 weeks ahead. Cover; chill.)

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