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Cranberry Apricot Chutney

30 Minutes
10 People
Cranberry apricot chutney close-up.


1 Tbsp extra virgin olive oil
1/2 cup red onion, small diced
1 Tbsp garlic, minced
1/4 tsp Kosher or sea salt
1/4 tsp black pepper, fresh ground
1 tsp orange zest
1 cinnamon stick
1 lb. fresh or frozen whole cranberries
1 cup dried apricots, medium diced
1/3 cup sugar
1/4 cup apple cider vinegar
1/4 cup water


  1. Heat a medium saucepan on medium heat. When hot, add the oil, onion, garlic, salt and pepper. Cook, stirring frequently until onions are translucent, about 3 minutes.
  2. Add the orange zest and cinnamon stick. Mix well and cook another minute.
  3. Add the cranberries, apricots, sugar, apple cider vinegar, and water. Stir to help the sugar dissolve and let the mixture come to a gentle simmer. Slightly reduce heat and let simmer, stirring frequently. Cook until cranberries start to pop open. Mash gently with a spoon to help them burst. Remove from the heat once mixture is thickened and there are no longer whole cranberries.

Special Chef's Note
This cranberry chutney is a great alternative to cranberry sauce for the holidays. It's full of sweet and savory flavors and is surprisingly simple to whip up in a short amount of time.

Try this chutney for a holiday or winter-time meal and then enjoy any leftover in our Turkey Apple Wrap recipe, on leftover roasted chicken or turkey, and on a seasonal sandwich.

Chutney will keep covered in the fridge for up to a week. It can also be frozen and reheated.


Calories 122
Protein 1g
Sodium 59mg
Carbohydrates 26g
Fat 2g
Fiber 4g
Servings 10