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Cranberry Ginger Apricot Chutney

1hr 15mins
1/4 cup per serving

Appropriate for


Cranberry Ginger Apricot Chutney


  • 1 cup red onion, diced
  • 1 teaspoon vegetable oil
  • 1 tablespoon grated ginger (3-inch piece of ginger root, peeled and grated)
  • 1 cup apple with skin, finely chopped (about ½ of a large apple)
  • 1 teaspoon whole black peppercorn
  • 10 oz (2 cups) cranberries, fresh or frozen
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons apricot jam
  • 1 tablespoon lime juice (about ½ medium lime)
  • - Lime zest, garnish


1hr 15mins
  1. In a large skillet, heat the vegetable oil over medium-high heat.
  2. When hot, add the red onions and cook until soft, about 8 to 10 minutes.
  3. Add the grated ginger, diced apple, and black peppercorns.
  4. Mix and continue cooking until the apples have softened, another 5 minutes.
  5. Then add the cranberries, apple cider vinegar, apricot jam, and lime juice. Cook and reduce until it the mixture becomes juicier and takes on a thick sauce-like consistency, about 15 to 20 minutes. 
  6. To serve, scoop the warm cranberry chutney into a serving bowl and top with lime zest. Or keep refrigerated for up to week. It makes a wonderful host or hostess gift as well.

Meal types

Nutritional information

  • Calories 50
  • Carbohydrates11.4 g
  • Dietary Fiber 1.7 g
  • Protein 0.5 g
  • Fat 0.7 g
  • Saturated Fat 0.1 g
  • Sodium 4 mg
  • Potassium 94 mg
  • Calcium 11 mg
  • Phosphorus 13 mg