Cranberry Chutney

Prepare this in a day in advance to allow flavors to mix. This chutney is good as a side or a light snack.
Prep Time 20 minutes
Course Sides
Servings 8


  • 1 12 ounce bag fresh cranberries, chopped
  • 2 each organic orange zest, chopped
  • 1 each medium apple, diced
  • ½ cup canned crushed pineapple, drained. Save juice
  • 5 each dates, pitted and small diced
  • ¼ cup walnuts, chopped
  • ¼ cup orange juice
  • 2 tablespoons sweetener of choice, honey, cane sugar, maple syrup
  • 3 tablespoons orange liqueur, optional


  • Place cranberries in food processor and pulse until chopped but still chunky. Place in large bowl.
  • Zest one orange, peel and slice the flesh and add to cranberries. Reserve second orange for juice
  • Drain pineapple and reserve juice. These should be small pieces, so you don't get crushed, roughly chop and add to cranberry mixture.
  • Small dice apple and add to cranberries. Add chopped walnuts and small diced dates. Add enough juice from pineapple and orange to add flavor and sweetened as desired. Allow to sit for at least half a day in the fridge so the fruit marinates and develops more flavor. .
  • Store in an airtight container in the refrigerator for up to five days.


Variations: Feel free to chop all ingredient as much or as little as you want. I like a chunky chutney but if you put everything in the food processor it would be more like a relish. 
Add other fruits, nuts and juices such as mango or pomegranate.
I have put 1/4 cup brandy in this before but I find it overpowers the other flavors.