Cooking for Wellness

Cranberry Chutney

Nov. 20, 2016

This dish mixes cranberries, orange juice, apples and currants with spices for a marvelous relish to enhance poultry, sweet potatoes, winter squash or cooked fruit. It has less added sugar than traditional cranberry sauce.

cranberry chutneyYield:

  • 3 cups


  • 1/2 cup orange juice
  • 1/4 cup maple syrup, adjust based on tartness of cranberries
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cumin
  • 1/4 tsp ground cloves
  • 1 bay leaf
  • 2 medium apples, peeled, cored and finely diced
  • 12 oz fresh or frozen cranberries
  • 1/2 cup dried currants
  • 1 tsp orange zest


  1. In a saucepan, combine orange juice, maple syrup, cinnamon, cumin, cloves and bay leaf. Bring to boil over medium-high heat.
  2. Add the apples, cranberries, currants and orange zest.
  3. Return to boil; reduce heat and simmer uncovered, stirring occasionally, for about 15 minutes, until cranberries are soft. Remove bay leaf.
  4. Serve warm or at room temperature. Store in refrigerator and use within 1-2 weeks.


New American Plate Cookbook by American Institute for Cancer Research