Cranberry Chutney



  • large oranges
  • large apples
  • 1 1/4 Cup  fresh cranberries
  • 1 Cup  maple syrup

Created by Jane Delaney, founded of eMeals, this chutney recipe is an easy, make-ahead dish to keep on hand whenever a side of cranberry is craved for: with roast chicken, turkey, or as a condiment on a sandwich. 


Zest the oranges (scrape only the orange part of the peeling off. Avoid scraping the white part — it’s bitter.) Juice the oranges; set zest and juice aside. Peel, core, and chop apples. In a saucepan, combine the cranberries, orange zest, orange juice, apples, and maple syrup. Bring to a boil over medium-high heat. Reduce heat; cook uncovered for 15 minutes, or until cranberries have popped. Stir occasionally. Cool and transfer to a serving bowl. Refrigerate to serve.


Calories per serving:

161 calories

Dietary restrictions:

Low Fat, Low Sodium Fat Free, Low Fat Abs, Kidney Friendly, Vegan, Vegetarian, Paleo, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added

Daily value:



  • Fat 2g 2%
  • Carbs 333g 111%
  • Saturated 0g 1%
  • Fiber 26g 103%
  • Sugars 277g
  • Monounsaturated 0g
  • Polyunsaturated 0g
  • Protein 5g 11%
  • Sodium 45mg 2%
  • Calcium 506mg 51%
  • Magnesium 134mg 33%
  • Potassium 1,928mg 55%
  • Iron 2mg 9%
  • Zinc 5mg 35%
  • Phosphorus 125mg 18%
  • Vitamin A 58µg 6%
  • Vitamin C 235mg 391%
  • Thiamin (B1) 1mg 41%
  • Riboflavin (B2) 4mg 252%
  • Niacin (B3) 2mg 9%
  • Vitamin B6 0mg 24%
  • Folic Acid (B9) 125µg 31%
  • Vitamin E 3mg 16%
  • Vitamin K 17µg 21%
Have a question about nutritional data? Let us know.
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