Recipe by Brynie Greisman

Cranberry Chutney

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Parve Parve
Easy Easy
8 Servings

No Allergens specified

The combo of sweet and tangy makes this chutney a real winner. It’s a perfect accompaniment to meat, turkey, or chicken dishes. Freezes well too.


Main ingredients

  • 3 cups frozen cranberries with apples (I use Bodek)

  • 1/2 cup chopped dried apricots

  • 1/2 cup chopped Medjool dates

  • 1 small onion, chopped

  • 1/3 cup cider vinegar

  • 1/3 cup Gefen Light Corn Syrup

  • full 1/3 cup brown sugar

  • 1 tablespoon grated orange peel, optional but recommended

  • 3/4 cup good quality orange juice

  • 1/2 teaspoon ground mustard

  • 1/2 teaspoon Haddar Kosher Salt, or to taste

  • 1/4 teaspoon ginger, or to taste


Make the Chutney


Combine all ingredients in a medium-sized pot. Cover and bring to a boil. Reduce heat and simmer, uncovered, for 15–20 minutes or until mixture has thickened. It will thicken further as it cools off. Let cool before refrigerating.


If a blend of cranberries with apples is not available, use two and a half cups frozen cranberries and half a cup coarsely chopped peeled Granny Smith apples. Also, if you prefer chutney with a little less zing, reduce the cider vinegar to a quarter cup. You can adjust the quantities of fruit to your liking.  

Make the Chutney

Yields about three and a half cups.

Cranberry Chutney

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