Ginger Cranberry Chutney Recipe

Name: Ginger Cranberry Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5-1/4 cups water, divided; 1/2 medium lime; 5 whole cloves; 1 cup packed dark brown sugar; 3/4 cup apricot preserves; 1/2 cup cider vinegar; 1 tablespoon minced fresh gingerroot; 3/4 teaspoon curry powder; 1/4 teaspoon ground cinnamon; 1 medium pear, peeled and diced; 1 medium tart apple, peeled and diced; 3 cups fresh or frozen cranberries, thawed; 1/2 cup golden raisins; 1/2 cup chopped walnuts

Servings: persons

5-1/4 cups water, divided
1/2 medium lime
5 whole cloves
1 cup packed dark brown sugar
3/4 cup apricot preserves
1/2 cup cider vinegar
1 tablespoon minced fresh gingerroot
3/4 teaspoon curry powder
1/4 teaspoon ground cinnamon
1 medium pear, peeled and diced
1 medium tart apple, peeled and diced
3 cups fresh or frozen cranberries, thawed
1/2 cup golden raisins
1/2 cup chopped walnuts

1
In a large saucepan, bring 4 cups water to a boil. Add lime; cover and boil for 2 minutes. Drain and immediately place lime in ice water. Discard lime seeds; finely chop lime with peel and set aside. Place cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag.
2
In a saucepan, combine the brown sugar, preserves, vinegar, ginger, curry, cinnamon and remaining water. Add spice bag. Bring to a boil over medium heat, stirring constantly. Add the pear, apple and reserved lime; return to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
3
Add cranberries and raisins. Simmer, uncovered, for 20-25 minutes until the berries pop and mixture is thickened. Discard spice bag. Stir in walnuts. Cool. Cover and refrigerate until serving.

327

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 5-1/4 cups water, divided, 1/2 medium lime, 5 whole cloves, 1 cup packed dark brown sugar, and more.

Yes, Ginger Cranberry Chutney falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ginger Cranberry Chutney

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions