Apricot and cranberry chutney Recipe

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A wonderful festive tangy chutney, full of fruity flavours with a hint of cider vinegar and perfect with festive leftovers, in baguettes or to accompany cheese and cold meats.


  • 1 cooking apple
  • 150g (5oz) onions, roughly chopped
  • 225g (8oz) dried apricots
  • 1cm piece of root ginger, grated
  • 100g (3½ oz) light brown sugar or xylitol*
  • 175ml (6floz) honey apple cider vinegar
  • Zest and juice of 1 orange
  • 350g (12oz) fresh or frozen cranberries
  • ¼ tsp ground coriander
  • ¼ tsp ground cumin
  • ¼ tsp chilli flakes
  • Pinch of salt
  • 1 cinnamon stick


  • Peel and core the apple and roughly chop then place in a food processor with the onion, apricots and ginger. Pulse lightly until finely chopped then place in a large saucepan and add the rest of the ingredients.

  • Bring the mixture to the boil, then lower the heat to a gentle simmer. Cook the mixture gently uncovered for 20-30 mins until thick and pulpy. Remove the cinnamon stick.

  • Spoon into warm, sterilised jars then seal and store in the fridge.

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Top Tip

Top tipUse jars with spring clip fastenings or jam jars with plastic coated lids. Wash in hot soapy water and rinse. Dry in a heated oven at 150?dm;C/302°F/gas mark 2 for 5 mins. Fill jars while they are still warm. More top tips* The chutney will keep well in the fridge for up to 2 weeks, or place in a freezer proof container and freeze for up to 3 months. Make a batch and give as gifts over Christmas or anytime. * For a more decadent chutney, add 1-2tbsp Grand Marnier to the mixture and simmer as above.