Cranberry Chutney

A small flip top glass jar of cranberry chutney with a small serving spoon in it, white background.
Prep Time: 
45 min prep time + 45 min cool time
Number of Servings: 
Recipe Source: 
From Vegan Holiday Kitchen by Nava Atlas ($24.95, Sterling, 2011)


  • 12 oz fresh cranberries
  • 1 cup peeled, finely diced apple or 1 cup finely diced fresh or canned pineapple
  • 1 cup apple, orange, or pineapple juice
  • 12 cup chopped dried apricots
  • 2 tsp grated fresh or jarred ginger, or more, to taste
  • 1 tsp ground cinnamon
  • 12 tsp ground cloves
  • Dried hot red pepper flakes to taste
  • 3–4 Tbsp agave nectar or maple syrup, to taste


  1. Place all ingredients except agave nectar in a saucepan and bring to a simmer. Cover and simmer gently for 20 to 25 minutes, or until most of liquid is absorbed.
  2. Add agave nectar to taste and simmer uncovered for 5 to 10 minutes longer, until thickened. Let chutney cool to room temperature. Transfer to a serving bowl. If making ahead, transfer to a tightly sealed jar or container. Refrigerate until needed. Before serving, bring to room temperature.
Nutrition Info: 
Per serving: 82 Calories, 1 g Protein, 21 g Carbohydrates, 3 g Fiber, 0 g Total fat (0 g sat), 3 mg Sodium, ★★ Vitamin C,  Vitamin B2 (riboflavin)