Dried Fruit Chutney

Serve over a spreadable cheese with crackers for an appetizer or as an accompaniment to poultry dishes.
Servings 5 cups
Prep Time


  • 2 cups dry white wine
  • 2/3 cup Sugar
  • 2 tbsp fresh lemon juice
  • 2 (3-4 inch) cinnamon sticks
  • 1 tbsp whole allspice
  • 1 tbsp coriander seed
  • 1 tbsp whole black peppercorns
  • 1 (6 ounce) package dried cranberries
  • 1 3 ounce) package dried pears chopped
  • 2/3 cup chopped dried figs
  • 1/2 cup golden raisins
  • 2/3 cup chopped dried apples
  • 1 cup chopped yellow onion
  • 3 tbsp minced crystallized ginger
  • 1 orange peel and white pith removed


  1. Combine white wine and next 6 ingredients in stainless steel, anodized aluminum or nonstick saucepan. Bring to a boil; reduce heat, simmer 15 minutes. Strain mixture; discard solids. Return liquid to saucepan. Stir in cranberries, pears, figs, raisins, apples, onion and ginger. Bring to a boil; reduce heat, simmer, covered, 15 minutes. Meanwhile, using a small sharp knife, cut between membranes of orange to release segments. Stir into chutney after simmering. Refrigerate, covered, up to 1 week.