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Cranberry Apple Chutney

Cranberry apple chutney is made by simmering cranberries, diced apples, and golden raisins until thick and jammy. This American side dish has warm spices, ginger, and red pepper flakes for a bold sweet-tart spoonable finish.
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Prep Time 15 minutes
Cook Time 30 minutes
cooling and chilling 15 minutes
Total Time 1 hour
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 80
Ingredients Equipment Method Notes

Ingredients
  

Cranberry Apple Chutney
  • 12 oz fresh cranberries
  • 2 apples, peeled and diced
  • 1 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 saucepan

Method
 

Cook the chutney base
  1. In a saucepan, combine brown sugar, apple cider vinegar, and water. Bring to a boil over medium-high heat, bubbling across the surface, about 3–5 minutes.
  2. Add red onion, fresh ginger, ground cinnamon, ground cloves, red pepper flakes, and salt to the saucepan. Simmer for 5 minutes until the onions soften and the spices smell fragrant.
Simmer until thick and jammy
  1. Stir in fresh cranberries, apples, and golden raisins. Keep the mixture at a steady simmer, so it’s bubbling gently rather than rapidly boiling.
  2. Simmer for 20–25 minutes, stirring often, until thick and jammy and the chutney coats the back of a spoon. Watch for reduced liquid and a glossy, chunky texture.
Cool and chill
  1. Cool the chutney completely at room temperature until it is no longer steaming. The texture should thicken further as it cools.
  2. Refrigerate until cold, then serve with turkey, pork, or a cheese board. Keep it covered in the fridge so the flavors stay vivid.

Notes

Pro tip: Stir frequently during the final 20–25 minutes so the sugar doesn’t catch on the bottom as it thickens. Refrigerate chutney in a sealed container for up to 10 days; freeze up to 3 months in portioned containers and thaw in the fridge. For a lighter option, reduce the brown sugar by 2 tbsp and increase water by 2 tbsp, then simmer a few extra minutes until jammy.