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Cranberry Apple Chutney

Cranberry Apple Chutney made with a quick simmer—cranberries and diced apples turn jammy and thick with warm spices like cinnamon and cloves. Cool-and-refrigerate style chutney that’s great spooned over turkey, pork, or on a cheese board.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

Cranberry Apple Chutney
  • 12 oz fresh cranberries
  • 2 apples, peeled and diced
  • 1 small red onion, finely diced
  • 0.5 cup golden raisins
  • 0.75 cup brown sugar, packed
  • 0.5 cup apple cider vinegar
  • 0.5 cup water
  • 1 tbsp fresh ginger, grated
  • 1 tsp ground cinnamon
  • 0.5 tsp ground cloves
  • 0.25 tsp red pepper flakes
  • 0.5 tsp salt

Equipment

  • 1 Dutch oven

Method
 

Make the spiced base
  1. In a saucepan, combine brown sugar, apple cider vinegar, and water. Bring to a boil over medium-high heat and keep at a steady boil for 1 minute.
  2. Add red onion, grated fresh ginger, ground cinnamon, ground cloves, red pepper flakes, and salt. Simmer for 5 minutes, stirring occasionally, until the mixture smells fragrant.
Simmer until thick and jammy
  1. Stir in fresh cranberries, diced apples, and golden raisins. Bring the pot back to a gentle simmer.
  2. Simmer for 20-25 minutes, stirring often, until the chutney is thick and jammy with cranberries burst and apples softened.
Cool and serve
  1. Cool the chutney completely to room temperature. Then refrigerate until cold, and serve as a topping with turkey, pork, or on a cheese board.

Notes

For the thickest texture, keep the chutney at a steady gentle simmer and stir frequently during the final 10 minutes so it doesn’t stick. Store covered in the refrigerator up to 10 days. This chutney freezes well up to 3 months; thaw in the fridge overnight. For a less-sweet option, reduce brown sugar by about 2 tablespoons and rely on the apples for sweetness.