Cranberry-Apricot Chutney
© Con Poulos

Cranberry-Apricot Chutney

  • SERVINGS: 2 1/4 cups

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


  1. 2 tablespoons vegetable oil
  2. 1 large shallot, finely chopped
  3. 1 garlic clove, minced
  4. 1/2 teaspoon ground cinnamon
  5. 1/4 teaspoon ground cloves
  6. Pinch of freshly grated nutmeg
  7. 1 pound fresh or frozen cranberries
  8. 3/4 cup dried apricots, finely chopped
  9. 3/4 cup dark brown sugar
  10. 1/4 cup apple cider vinegar
  11. 2 teaspoons fresh lemon juice
  12. Kosher salt
  13. Freshly ground pepper
  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.