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Recipes Around the World International Vegetarian Union
Vegan North American Recipes
Contributed by Vegetarians and Vegans from around the world
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Cranberry Chutney

If your only experience with cranberries has been in sweet, jelled sauces, this spicy chutney will provide a welcome change of pace for your grown-up palate.

  • 12 ounces fresh cranberries
  • 1 cup peeled, diced apple
  • 1 cup orange juice
  • 1/2 cup chopped dried apricots
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 3 to 4 tablespoons maple syrup, to taste
Place all the ingredients except the honey in a deep, heavy saucepan and bring to a simmer.
Cook over low heat with the lid slightly ajar for 20 to 25 minutes, or until the liquid is mostly absorbed.
Add syrup to taste and simmer uncovered for another 5 to 10 minutes until thick.
Let the chutney cool to room temperature, then store in a sterilized jar, tightly covered but not sealed.
Refrigerate until needed.
Before serving, bring to room temperature.

Serves 8.

Per Serving: Calories: 97; Total Fat: 0; Protein: 1 gram; Carbohydrate: 23; grams; Cholesterol: 0 grams; Sodium: 2 milligrams