Cranberry Fruit Chutney

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“Fresh and tangy with a beautiful colour.”
40hrs 30mins
9 cups

Ingredients Nutrition


  1. Cut apricots into 1/4-inch-wide strips.
  2. In heavy stainless-steel Dutch oven, combine apricots, orange juice, dates, raisins and ginger.
  3. Cover and let stand for at least 8 hours or up to 24 hours.
  4. Stir in cranberries, sugar, onions, corn syrup, vinegar, mustard seeds and salt.
  5. Bring to a gentle boil over medium heat, stirring often.
  6. Reduce heat to a simmer and cook, stirring almost constantly, until thick enough to mound on a spoon.
  7. Cranberries will have popped; the process takes about 20 minutes.
  8. Ladle into one-cup hot sterilized mason jars, leaving 1/4-inch headspace.
  9. Cover with prepared lids; screw on bands fingertip-tight.
  10. Process in boiling water bath for 10 minutes.

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