You are here: Home » Recipes » Cranberry and Ginger Chutney Cranberry and Ginger Chutney Recipe by Favorite Recipes Press Yield 12 servings This chutney, starring a variety of dried fruit and ginger, is terrific served over Brie cheese or as a side with chicken or pork. PrintEmail Ingredients 1 1/2 cups fresh cranberries16 -- dried apricots, cut into quarters1/3 cup chopped dates2 tablespoons minced peeled ginger3/4 cup packed light brown sugar2 tablespoons orange juice3/4 teaspoon cinnamon1/4 teaspoon cayenne pepper Instructions 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. Increase heat to high. Boil for 3 minutes. Spoon into bowl. Cool to room temperature. 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).