Julia Child’s cranberry chutney is not a single, consistently documented formula. This article focuses on the cookbook-linked adaptation published by Sur La Table: a tart-sweet cranberry condiment credited to Julia Child and Jacques Pépin and adapted from Julia and Jacques Cooking at Home. Its ingredients include apple, lemon, orange juice, cranberries, white wine vinegar, sugar, salt, and cayenne.
Which Julia Child cranberry chutney recipe is this?
Sur La Table’s “Julia’s Cranberry Chutney” is the clearest version tied to a named cookbook: the listing credits Julia Child and Jacques Pépin and identifies the recipe as adapted by StarChefs.com from Julia and Jacques Cooking at Home. Follow that linked recipe for the quantities and cooking directions; the ingredient summary here is not a substitute for its full method.
Other recipes also circulate under Julia Child’s name, but they differ in ingredients and have different levels of source documentation. They should not be combined into one recipe.
Ingredients in the cookbook-linked adaptation
The Sur La Table listing calls for:
- One large Granny Smith apple
- One medium lemon
- Orange juice
- Three cups of fresh or frozen cranberries
- White wine vinegar
- Sugar
- Salt
- Cayenne pepper
For exact amounts and the sequence of preparation, use the published recipe. The result is presented as a chutney suited to a holiday meal; the ingredient combination gives it a citrus-and-apple profile alongside the cranberries.
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Why other versions have different ingredients
A Kitchn writer recalls a cranberry chutney attributed to Julia Child appearing in Parade in 1983. That account describes mace, ginger, curry powder, onions, currants, and oranges. The date and formula are the writer’s retrospective account, not a verified transcription of the Sur La Table recipe.
Parade’s archive page for Thanksgiving spreads from 1982–1985 confirms that chutney appeared among those spreads, but the available material does not establish the exact issue, page, or formula. It therefore does not prove that the recalled 1983 recipe and the cookbook-linked adaptation are the same.
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A separate RecipeLink archive submission says its contributor wrote down a recipe during a television demonstration in the 1990s. That formula includes onion, apples, cider vinegar, ginger, mace, oranges, cranberries, and raisins. It is a contributor’s recollection rather than primary confirmation of Julia Child’s original recipe.
How to choose a version
| Version | Source and attribution | Ingredient profile | What the available evidence establishes |
|---|---|---|---|
| Cookbook-linked adaptation | Sur La Table credits Julia Child and Jacques Pépin; adapted by StarChefs.com from Julia and Jacques Cooking at Home. | Apple, lemon, orange juice, cranberries, white wine vinegar, sugar, salt, and cayenne. | A published adaptation linked to the named cookbook; see the recipe listing. |
| Parade recollection | A Kitchn writer recalls a Julia Child recipe in Parade in 1983; Parade’s archive includes chutney among its 1982–1985 Thanksgiving spreads. | Mace, ginger, curry powder, onions, currants, and oranges, as described by the writer. | The exact issue, page, and recipe text are not established by the available recollection and archive page. |
| Recipe-swap recollection | A RecipeLink contributor says they recorded it from a television demonstration in the 1990s. | Onion, apples, cider vinegar, ginger, mace, oranges, cranberries, and raisins. | A user-submitted recollection, not a primary source confirming an original recipe; see the archive post. |
If you want the recipe tied to Julia and Jacques Cooking at Home, use the cookbook-linked adaptation and its stated ingredient list. If you are looking for the version recalled from Parade or television, keep those accounts distinct rather than adding their onions, raisins, or spices to the Sur La Table formula.
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The cookbook source
Julia and Jacques Cooking at Home is the collection named as the source of the Sur La Table adaptation. Readers who want to explore the cookbook itself can find its listing through the book’s product page.
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