Cranberry Ginger Chutney
Prep time
Cook time
Total time
Versatile Cranberry Ginger Chutney can be doubled and tripled and cooks in a slow cooker. Ladle it into pretty glass jars and wrap it up for holiday hostess gifts. Make it a part of your holiday buffet and add it to everyday foods to make them extra special!
Recipe type: Condiment
Cuisine: American
Serves: 3 cups
  • Nonstick cooking spray
  • 4 cups fresh cranberries, or 1 (16-ounce) package frozen cranberries
  • 1¼ cups sugar
  • 1 (2.7-ounce) jar crystallized ginger, chopped (about ⅓ cup)
  • ½ cup dried apricots, finely chopped
  • ½ teaspoon ground cinnamon
  • Dash of salt
  • 2 Tablespoons orange juice
  • 1 Tablespoon raspberry vinegar or red-wine vinegar
  1. Spray a medium ( 3½- to 5-quart) slow cooker with nonstick spray.
  2. Combine the cranberries, sugar, ginger, apricots, cinnamon, salt, water, orange juice, and vinegar in the slow cooker. Cover the slow cooker and cook on low for 5 to 7 hours, or until the fruit is tender and the mixture is bubbling. (It will be thin.)
  3. Unplug and uncover the slow cooker. Let the chutney cool for 1 hour. Ladle the chutney into a refrigerator container. Cover and refrigerate for several hours, or overnight, until the chutney is chilled and thick.
  4. Store the chutney, covered, in the refrigerator for up to 6 months.
Give your Cranberry Ginger Chutney a little extra zing by adding a drop of pure, food grade, GINGER essential oil. Check my essential oil page for information about how to get some!
Recipe by Cheery Kitchen at