Thanksgiving Recipe: Cranberry Chutney

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Thanksgiving Recipe: Cranberry Chutney

In honor of my mother in law who immigrated to this country 52 years ago this past weekend (It was the Harvard vs. Yale game day, 1960). I made her fabulous Cranberry Chutney.


Coming from South Africa she always used fruit in her recipes and this inspired her to write a cookbook in 1992, "Cooking with Fruit." Her philosophy was to use fruit with entrée’s soups, sides and appetizers - fruit is not just for dessert.

While this chutney is perfect for Thanksgiving it will go with grilled chicken and fish as well.

Recipe: Dorritt Senior's Cranberry Chutney


½ cup of dried apricots

4 cups of cranberries

2 ¼ cups sugar

¼ cup diced crystallized ginger

1 lemon, peeled and diced

1 navel orange, peeled and diced

½ cup dark raisins

½ cup golden raisins

½ cup of vinegar

¼ Madeira wine

1 tsp of medium curry

1 tsp of ground cinnamon

¼ tsp ground clove

¼ tsp of allspice

½ tsp peeled and grated fresh ginger

1 ¼ cup of orange juice

2 large Granny Smith apples, peeled and diced

In a large pot combined all ingredients, except apples and cook over medium heat for 10-15 minutes. When you hear the cranberries “pop” add the apples and cook for another 10 minutes. Let cool and store in prepared jars.


Beth Senior