Goji berry and cranberry chutney

December 9, 2010 (Last Updated: January 11, 2019)

The Himalayan goji berry is one of the world’s most nutritious foods, which has earned it the label du jour: “super-fruit”. Sometimes called the wolfberry, it is causing a stir in health-conscious circles for its elevated properties. Rich in minerals, amino acids and essential fatty acids, every berry contains a whack of antioxidants and 50 times more vitamin C than an orange.

Goji berry and cranberry chutney

Serves: 750ml (3 cups)
Cooking Time: 40 mins


  • 300g (2 cups) cranberries
  • 110g (2/3 cup) goji berries
  • 60ml (¼ cup) dried apricots, chopped
  • 1 medium shallot, chopped
  • 250ml (1 cup) apple cider
  • 250ml (1 cup) water
  • 150g (2/3 cup) sugar
  • 30ml (2 tbsp) oats
  • 30ml (2 tbsp) maple syrup
  • 30ml (2 tbsp) fresh ginger, grated
  • 5ml (1 tsp) ground cinnamon
  • pinch cayenne pepper
  • pinch allspice
  • 2,5ml (½ tsp) salt
  • 80ml (1/3 cup) walnuts, chopped
  • zest of 1 orange



Combine the cranberries, goji berries, apricots, shallot, cider and water in a saucepan. Bring to the boil, then reduce the heat and simmer until the fruit is soft, about 15 minutes.


Stir in the sugar, oats, syrup, spices and salt. Cook for a further 5 minutes, remove from the heat and stir in the walnuts and zest. Allow to cool to room temperature and store in an airtight container in the fridge for up to 2 weeks. 



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