Cranberry and Ginger Chutney

  • Yield: 12 servings


1 1/2cups fresh cranberries
16-- dried apricots, cut into quarters
1/3cup chopped dates
2tablespoons minced peeled ginger
3/4cup packed light brown sugar
2tablespoons orange juice
3/4teaspoon cinnamon
1/4teaspoon cayenne pepper


  1. Combine cranberries, apricots, dates, ginger, brown sugar, orange juice, cinnamon and cayenne pepper in heavy saucepan.  Cook over medium heat until sugar dissolves, stirring constantly.
  2. Increase heat to high.  Boil for 3 minutes.  Spoon into bowl.  Cool to room temperature.
  3. Store in airtight container in refrigerator for up to 1 week.  Serve over Brie cheese.

Recipe reprinted with permission from The Junior League of Wheeling’sThe Best of Wheeling (Wheeling, West Virginia, 1994).