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Sweet-Tart Cranberry Chutney



  • 1 (12-ounce) bag fresh or frozen cranberries
  • 3 Granny Smith apples, peeled, cored, and quartered
  • 3 blood oranges or navel oranges, scrubbed, quartered, and any seeds removed
  • 1 pineapple, peeled, cored, and cut into large chunks
  • 1 cup sugar
  • 1 cup chopped pecans
  • 1/2 cup dried cranberries
  • 1/2 cup dried cherries
  • 1/2 cup dried strawberries


  • Place all of the ingredients into a food processor and pulse to combine a few times until everything is very finely chopped. (NOTE: If your food processor is not large enough to hold all of the ingredients, then make the chutney in two batches.)
  • Refrigerate overnight and serve the next day or the following day.
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