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Cranberry Apple Chutney

Cranberry apple chutney made with simmered cranberries, diced apples, and warm spices for a thick, jammy spoonable texture. This American-style side cooks in one saucepan and tastes great alongside turkey 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: 120
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 cast iron skillet

Method
 

Cook the spiced base
  1. In a saucepan, combine brown sugar, apple cider vinegar, and water; heat until the mixture reaches a rolling boil, about 2-4 minutes. Visual cue: you should see steady bubbling across the surface.
  2. Add red onion, fresh ginger, ground cinnamon, ground cloves, red pepper flakes, and salt, then stir to combine. Simmer for 5 minutes, stirring occasionally, until the flavors meld.
Simmer until thick and jammy
  1. Stir in fresh cranberries, peeled and diced apples, and golden raisins. Bring back to a gentle simmer, then keep the heat at a steady simmer.
  2. Simmer for 20-25 minutes, stirring often, until the chutney turns thick and jammy. Visual cue: the spoon should leave trails and the mixture should cling to the pan.
Cool and serve
  1. Cool the chutney completely at room temperature, about 1 hour, then refrigerate until chilled. Visual cue: it will thicken further as it cools.
  2. Serve chilled or slightly warmed alongside turkey, pork, or as part of a cheese board. Visual cue: spoon a mound so it holds its shape.

Notes

Pro tip: stir more frequently during the last 10 minutes to prevent sticking as the chutney thickens. Refrigerate in a sealed container for up to 10 days; freeze for up to 3 months and thaw in the fridge. For a less-sweet version, reduce brown sugar by 2 tablespoons and simmer a few extra minutes to keep the jammy texture.