Cranberry Apricot Chutney

When you “need a little Christmas, right this very minute,” serve up Cranberry Apricot Chutney. Fresh cranberries, dried apricots and apricot jam are the key ingredients to this delicious chutney. Chutney is a thickened sauce that is cooked in a saucepan with dried fruits, herbs or vegetables. Cranberry Apricot Chutney is more sweet than savory and thick enough to serve on crusty bread or slice of turkey.

Cranberry Apricot Chutney Recipe As a Gift 

This spread makes a great gift for any time of the year.  Cranberries are in season November through January so it is a great time to stock up. Cranberries freeze well for year round serving.  Dried Apricots are used in this recipe as well as apricot preserves.

Tip: Apricots sometimes will have sulfur dioxide on them to keep them fresh, so be sure to rinse your apricots well before making the chutney.  

Cranberry Apricot Chutney Recipe

Serve Cranberry Apricot Chutney as an Appetizer

This chutney takes minutes to prepare and is delicious on turkey crostini for a quick appetizer.  When giving this chutney recipe as gift, be sure to mention that this item needs to be refrigerated. The recipe will make two cups, one to give and one to keep on hand for your own personal stash. It is beautiful with chicken or turkey dishes.

Cranberry Apricot Chutney

How to Make Cranberry Apricot Chutney Recipe

You will love how fast this comes together. In a medium saucepan, add fresh or thawed cranberries, chopped dried apricots, apricot preserves, water and shallot. Stir occasional with wooden spoon until mixture becomes reduced. Cook over medium heat as not to burn the fruit.

Once the fruit is reduced it will be thick to stir. Remove from heat.  If you have small jars, make sure they are hot or sterilized. Then add chutney filling jars to 1/2″ headspace at top of rim of jar.  Add lid.  No need to water bath method of canning.

Store in refrigerator.  Use with in two weeks.  So if you are making it a  gift, make it a couple of days before giving and keep in refrigerator.  Make sure you tell recipient that it should be stored in refrigerator for up to 2 weeks.

Everyone will love the flavor of this chutney.  It’s great on toast, sandwiches, crostini, crackers, cheeseballs and salad dressing base. Multiple uses for this sweet and tangy recipe.

Cranberry Apricot Chutney Recipe


Cranberry Apricot Chutney

Thick cranberry and apricot filled chutney perfect for turkey and chicken as an appetizer or side garnish.

  • Author: Liz Bushong
  • Prep Time: 10 mins.
  • Cook Time: 35 mins.
  • Total Time: 40-60 minutes
  • Yield: 4-1/2 cup servings 1x
  • Category: Chutney-Gift Giving
  • Method: Cooktop
  • Cuisine: American



18 ounce package fresh cranberries

17 ounce package dried apricots, chopped

2/3 cup apricot preserves

½ cup water

1 shallot finely chopped.


  1.  In saucepan, combine all ingredients; cook until reduced by a third. About 20 minutes. Remove from heat and let cool.  Store in refrigerator until ready to give or personally use.
  2. For Gift Giving:  Fill half pint jars or other decorative glass jars. Tie with a ribbon.
  3. Attach recipe if desired.

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