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Apple & Cranberry Chutney

This Apple & Cranberry Chutney is a sweet-tangy, spiced holiday condiment that instantly elevates turkey, cheese boards, sandwiches, and more. Made with simple ingredients and ready in under 30 minutes, it’s perfect for Thanksgiving, Christmas, and cozy winter dinners.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 80
Ingredients Equipment Method Notes

Ingredients
  

Chutney
  • 2 cups fresh or frozen cranberries
  • 2 medium apples, peeled and diced
  • 1/2 cup brown sugar lightly packed
  • 1/3 cup apple cider vinegar
  • 1 small onion, finely chopped
  • 1 tsp grated fresh ginger
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1 orange, zested and juiced
  • 1/4 tsp salt
  • 1/4 cup raisins or dried cranberries optional, for extra sweetness

Equipment

  • Medium saucepan
  • Wooden spoon

Method
 

  1. Prepare the apples by peeling, coring, and dicing them into small cubes. Rinse the cranberries and discard any soft or bruised ones.
  2. In a medium saucepan over medium heat, add the chopped onion and grated ginger with a small splash of water or oil. Cook for 2–3 minutes until softened and fragrant.
  3. Stir in the apples, cranberries, brown sugar, cinnamon, cloves, nutmeg, and salt. Mix well so the fruit is evenly coated with the sugar and spices.
  4. Add the apple cider vinegar, orange zest, orange juice, and raisins or dried cranberries if using. Stir to combine.
  5. Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 15–20 minutes, stirring occasionally, until the cranberries have burst and the chutney has thickened to a jam-like consistency.
  6. Taste and adjust seasoning, adding a bit more sugar for sweetness or vinegar for tang if desired. Remove from heat and allow the chutney to cool; it will continue to thicken as it cools.
  7. Transfer the cooled Apple & Cranberry Chutney to clean jars or containers. Serve with turkey, chicken, cheese boards, or toasted bread, and store any leftovers in the refrigerator.

Notes

This chutney tastes even better the next day as the flavors have more time to meld. Feel free to adjust the spices to your taste or add a pinch of chili flakes for a sweet-heat twist.