Brandied Cranberry Apricot Chutney

Serve this zesty condiment any time of the year to add zing to meals!


  • 1 package (12 oz/340 g) cranberries
  • 1 cup (250 ml) chopped apple, peeled & cored
  • 1 cup (250 ml) chopped dates
  • 1 cup (250 ml) chopped prunes
  • 1/2 cup (125 ml) chopped dried apricots
  • 1/2 cup (125 ml) mixed glace peel
  • 1 cup (250 ml) chopped onion
  • 1- 1/2 cups (375 ml) cider vinegar
  • 3 cloves garlic, chopped
  • 1- 1/2 tsp (7 ml) ground coriander
  • 1 tsp (5 ml) cayenne pepper
  • 1 tsp (5 ml) ground allspice
  • 1 tsp (5 ml) ground turmeric
  • 1 tsp (5 ml) grated gingerroot
  • 1 1/2 cups (375 ml) dark brown sugar
  • 1/2 cup (125 ml) water


  • Place 5 clean 250 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.
  • Combine cranberries, apricots, onions, vinegar, water and orange juice  in a stainless steel saucepan  and bring to a boil over high heat stirring constantly, reduce heat and simmer for about 10 minutes. 
  • Add sugar and spices and simmer until mixture thickens, about 15 min.  Add almonds and brandy and stir very well. 
  • Ladle hot chutney into a hot jar to within 1/2 inch (1 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more chutney. Wipe jar rim removing any food residue. Centre hot lid sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining chutney.
  • When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 10 minutes.*
  • When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
  • After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.