Cranberry Apricot Port Chutney

Photo by Michael Piazza / Styled by Catrine Kelty

New England cranberries deserve more than a cameo at Thanksgiving. This chutney embraces their tartness and pairs it with port, apricots and warming spices. Jewel-toned and bold, it feels celebratory yet is equally good spread on a sandwich the next day, or as part of a cheese plate at any time of year.

Makes 3 (8-ounce) jars

1 cup tawny port
1 cup dried apricots, chopped
½ red onion, finely chopped
1 teaspoon ground ginger
1½ tablespoons mustard seeds
½ cup sugar
¼ cup cider vinegar
½ teaspoon salt
½ teaspoon pepper
1 (12-ounce) bag cranberries

Bring port to a boil in a saucepan. Add apricots and onion; simmer until softened, about 10 minutes. Stir in ginger, mustard seeds, sugar, vinegar, salt and pepper. Once sugar dissolves, add cranberries. Cook 5–10 minutes, until thickened.

Transfer to sterilized jars or containers. Store refrigerated if not canning.

Serve with roast turkey or beef, layered into a sandwich with provolone and arugula or as part of a New England cheese plate.

This recipe appeared in the Winter 2026 issue as part of a larger story: Rooted in Comfort.