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Cranberry Apple Chutney

Cranberry apple chutney made with simmered cranberries, diced apples, onion, and warm spices for a thick, jammy texture. This easy stovetop recipe finishes with golden raisins and cools to a spoonable condiment.
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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: 176
Ingredients Equipment Method Notes

Ingredients
  

Cranberry apple chutney base
  • 12 oz fresh cranberries
  • 2 apples peeled and diced
  • 1 red onion small, 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
 

Cook the syrup
  1. Combine brown sugar, apple cider vinegar, and water in a saucepan and bring to a boil. Keep it at a rolling boil so the sugar dissolves fully.
  2. Add red onion, fresh ginger, ground cinnamon, ground cloves, red pepper flakes, and salt, then simmer for 5 minutes. Stir occasionally so the spices bloom and the onion softens.
Simmer until thick
  1. Stir in fresh cranberries, apples, and golden raisins. Mix until the fruit is evenly coated in the spiced liquid.
  2. Simmer for 20-25 minutes, stirring often, until thick and jammy. The chutney should visibly cling to a spoon rather than look watery.
Cool and serve
  1. Cool the cranberry apple chutney completely before refrigerating. This helps it thicken as it cools.
  2. Refrigerate until ready to serve, then spoon alongside turkey, pork, or on a cheese board. Serve chilled for the best set texture.

Notes

Pro tip: Stir more frequently during the last 10 minutes to prevent sticking and to help the chutney reach a thick, jammy consistency. Store in an airtight container in the refrigerator for up to 10 days. Freeze yes—portion into containers and freeze up to 2 months; thaw in the fridge overnight. For a simple dietary swap, use maple syrup in place of brown sugar for a different sweetness profile (texture will be slightly softer, so simmer a few extra minutes).