Holiday Cranberry Chutney Recipe

Recipe: Cranberry Chutney

Post by Carly Portalupi, Murad Senior Producer

‘T is the season to be merry and bright…and to overindulge. If you’re like me, it’s hard to resist all the delicious holiday chocolates, cookies, cakes, and pies! Having worked for Doctor Murad for over 10 years, I try and stick to his 80/20 rule for eating healthy: “Eighty percent of the time, commit to eating a healthy plant-based diet…But the other 20 percent of the time it’s OK to give yourself permission to splurge on your favorite comfort foods, like chocolate.” I must confess, some days are more like 20/80!

This is one of my favorite holiday recipe that falls into both categories. It’s my Grammy’s Cranberry Chutney, chockfull of healthy, water-rich foods and just a “little” sugar to make it sweet while still maintaining a tangy bite. This chutney dish is easy to make, looks beautiful with its rich holiday-red color and texture, fills your home with a comforting aroma, and pairs well with any feast.

From my Grammy’s kitchen to yours, enjoy and Happy Holidays!


Makes about 4 cups. Can be made up to a week ahead and refrigerated.


  • 2 cups raw cranberries (a very good source of vitamin C, which helps produce collagen!)
  • 2 cups coarsely chopped peeled apples (full of minerals and vitamins, apples can help brighten and smooth your complexion)
  • 2 cups coarsely chopped peeled pears (loaded with dietary fibers, which help keep skin smooth and soft)
  • 1 1/2 cups packed light brown sugar
  • 1/2 cup raisins (high in antioxidants, raisins help protect your skin cells from sun and environmental damage)
  • 1/4 cup cider vinegar (rich in acetic, citric and malic acids as well as vitamins, enzymes, mineral salts and amino acids, apple cider vinegar is used to treat a wide range of ailments while boosting your natural beauty)
  • 1 teaspoon ground ginger
  • 1 teaspoon ground allspice
  • 3/4 teaspoon ground cloves


  1. Combine all ingredient in a large pot.
  2. Cook over medium-high heat, stirring occasionally until the mixture comes to a gentle boil.
  3. Reduce heat and simmer gently, uncovered, stirring occasionally at the beginning and more frequently toward the end until the fruit is tender and the chutney is about the consistency of a salsa.
  4. Cool and store covered in refrigerator until ready to serve.

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