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Cranberry Apricot Chutney

Cranberry-Apricot Chutney


•        2 tablespoons vegetable oil

•        1 large shallot, finely chopped

•        1 garlic clove, minced

•        1/2 teaspoon ground cinnamon

•        1/4 teaspoon ground cloves

•        Pinch of freshly grated nutmeg

•        1 pound fresh or frozen cranberries

•        3/4 cup dried apricots, finely chopped

•        3/4 cup dark brown sugar

•        1/4 cup apple cider vinegar

•        2 teaspoons fresh lemon juice

•        Kosher salt

•        Freshly ground pepper

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.


The chutney can be refrigerated for up to 1 week. Stir in a little water if the chutney seems too thick.