Ellen's Cranberry Chutney

By ellenl
November 6, 2009
Ellen's Cranberry Chutney

Author Notes: Can be made a week or more in advance and stored in refrigerator. Freezes wonderfully and keeps a long time.
Wonderful with turkey, pork, spread on pate (especially a country pate), and on sandwiches.

Makes: 4 cups


  • 2 cups cranberries
  • 2 cups coarsely chopped peeled apples
  • 2 cups coarsely chopped peeled pears
  • 1 1/2 cups packed light brown sugar
  • 1/2 cup chopped prunes
  • 1 1/2 cups water
  • 1/2 cup cider vinegar
  • 1 teaspoon ground ginger
  • 1 teaspoon ground allspice
  • 3/4 teaspoon ground cloves


  1. Combine all in large pot. Cook over medium-high heat, stirring occasionally, till comes to a gentle boil. Reduce heat and simmer gently, stirring occasionally, more toward end until the fruit is tender and the chutney is the consistency of a salsa, about 35 mins. Add more water if necessary. Cool and store.

More Great Recipes:
Condiment/Spread|Fruit|Serves a Crowd|Make Ahead|Fall|Thanksgiving|Gluten-Free|Vegan

Reviews (3) Questions (0)


AntoniaJames December 2, 2010
Reporting back on this, ten days after it was first made (that ten days being enough usually to bring out the best in a chutney or fruit relish) to say that this stuff is even better now. I enjoyed it the day I made it, I enjoyed it on T-Day (four days later) and I am really enjoying it now. In fact, I'm planning to buy more cranberries to make another batch. I bring it to room temperature by letting a few spoonfuls sit out overnight; then I stir it into my steel cut oats in the morning. It's also terrific spooned into plain yogurt, and over mashed sweet potatoes. Definitely a keeper! In fact, I'm going to make some to give as gifts during the holidays. ;o)
AntoniaJames November 26, 2010
Made this on Sunday, and served it today -- as part of my first all-food52 T-Day menu. I actually made three different T-Day chutneys from food52 recipes. This was my favorite, by far. Even a devout cranberry product non-eater, after I urged him to taste it, agreed that it's delicious. The prunes are a great idea. Incidentally, I used 3/4 cup of dark brown sugar instead of the 1 1/2 cup of light brown sugar, and found this to be plenty sweet. Also, I only added a tiny pinch of cloves, and that flavor can be overpowering sometimes. Anyway, this is great stuff. I know I'll be making it again! ;o) <br />
Author Comment
ellenl March 20, 2011
AJ, thank you SO much! I always look forward to your recipes and questions.