Dips and Sauces

cranberry chutney

Spicy Cranberry Chutney

Chutney originated in India and was imported to Western Europe in the 17th century. Like jams and jellies, chutney can be chunky or smooth.


½ cup chopped County Fair Kosher Dill pickle spears
¼ cup finely chopped dried apricots
½ cup brown sugar
½ cup raisins
1 can cranberry sauce
1 peeled and chopped Granny Smith apple
1 tsp lemon zest
¼ cup fresh lemon juice
¼ cup chopped crystallized ginger
½ tsp red pepper flakes


In a sauce pan combine, apricots, brown sugar, raisins bring to a boil then reduce heat to simmer for 5 minutes. Stir in cranberry, apple, lemon zest and simmer for 10 minutes. Stir in the rest of the ingredients and remove from heat.

Serve on white fish, a specialty sandwich or with crisp pita crackers.