Cranberry and Ginger Chutney

  • 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.


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



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