This chutney is a departure from the usual cranberry sauce, thanks to a touch of spice.

Martha Stewart Living, November 2010


Marcus Nilsson

Recipe Summary

5 mins
1 hr 20 mins
Makes 4 cups


Ingredient Checklist


Instructions Checklist
  • Bring vinegar, sugar, onion, dried fruit, ginger, cloves, and cinnamon sticks to a simmerin a medium saucepan over medium-high heat. Cook, stirring until sugar dissolves, about 5 minutes. Add cranberries. Reduce heat to medium, and simmer gently until cranberries are tender and start to burst, 10 to 15 minutes. Transfer to a bowl, and let stand until cooled. Refrigerate until chilled if desired.


Cook's Notes

Storage: Chutney can be refrigerated for up to 1 month.


Reviews (11)

218 Ratings
  • 5 star values: 23
  • 4 star values: 36
  • 3 star values: 87
  • 2 star values: 50
  • 1 star values: 22
Rating: 4 stars
Great with meats! Sweet / sour beyond relish! Definitely exotic! Got many compliments! Yes, add apples. Also, for a healthy kick and color spot, I added Aronia berries
Rating: 5 stars
I didn't taste the vinegar issue that the other writers mention. I thought the balance was very good. I did add an apple--The recipe is titled Cranberry-Apple Chutney and I thought perhaps it was left off the ingredients list. It was very popular on our Thanksgiving table and I'll make it again next year.
Rating: Unrated
This recipe definitely had way too much vinegar so what I did was throw in one of my go cups of cinnamon apple sauce and only a 1/4 cup of vinegar, and it turned out great nice and spiced but sweet and a little tang from the onions, I also used bluberries instead of rasins. Yumm!
Rating: Unrated
This recipe would be good if not for the vinegar. Do not, I repeat, Do Not use the full amount of vinegar. 1/4 of a cup at the most and the rest apple juice. I'm not sure how the cooks allowed so much vinegar to be used because it was truly terrible. However, without so much vinegar, it was quite yummy!
Rating: Unrated
This recipe was God-awful!! Definitely dilute the vinegar or toss it out and use orange juice. Yuck!! I made the cranberry pear recipe from the Martha Stewart site last year. I've never had a bad experience with any of her recipes until now.
Rating: 4 stars
I just made this, I did do a couple changes: I used 1/2 cup of cider vinegar and 1/2 cup apple cider and I had ground cloves so I used a little less than 1/2 tsp of that (instead of the cloves ground into 1/2 tsp). It is tangy and spiced! smells so good and tastes good too.
Rating: Unrated
I would consider halfing the vinegar. Final product was overwhelmingly vinegary!
Rating: Unrated
I sent an email asking about the apples, and was told it was in reference to the cider. Kind of disappointing.
Rating: Unrated
I went ahead and made this recipe as is and it was very good. A nice tangy accompaniment to turkey. Doesn't taste very sweet even with the 1 cup of brown sugar.
Rating: Unrated
I was wondering the same thing. Guess it's just the apple cider vinegar?
Rating: Unrated
Where is the apple in this Cranberry-Apple Chutney?