Cranberry-Apricot Chutney

Classic cranberry sauce is great—but can be one-dimensional. Make this chutney instead, or try store-bought ones.

  • Total Time:
  • Servings: 2 1/4 cups
  • Time(Other): Plus cooling


  • 2 tablespoons vegetable oil
  • 1 large shallot, finely chopped
  • 1 garlic clove, minced
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • Pinch of freshly grated nutmeg
  • 1 pound fresh or frozen cranberries
  • 3/4 cup dried apricots, finely chopped
  • 3/4 cup dark brown sugar
  • 1/4 cup apple cider vinegar
  • 2 teaspoons fresh lemon juice
  • Kosher salt
  • Freshly ground pepper

How to make this recipe

  1. In a medium saucepan, heat the oil. Add the shallot and garlic and cook over moderately high heat, stirring, until softened, 3 minutes. Add the cinnamon, cloves and nutmeg and cook, stirring, 2 minutes. Add the cranberries, apricots, sugar, vinegar and 1/4 cup of water and cook, stirring, until the cranberries start to burst, 5 minutes. Mash some of the cranberries and cook, stirring, until the chutney thickens, about 5 minutes. Stir in the lemon juice; season with salt and pepper. Let cool before serving.

Make Ahead

The chutney can be refrigerated for up to 1 week. Stir in a little water if the chutney seems too thick.

Contributed By Photo © Con Poulos Published November 2013

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