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Cranberry Apple Chutney

Cranberry apple chutney made with simmered cranberries and diced apples for a thick, jammy texture. Cook with ginger, cinnamon, cloves, and red pepper flakes, then cool and chill for spoonable, chunky results.
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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: 180
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
  • 0.125 tsp red pepper flakes
  • 0.5 tsp salt

Equipment

  • 1 Dutch oven

Method
 

Cook the base
  1. Combine brown sugar, apple cider vinegar, and water in a saucepan and bring to a boil over medium-high heat, watching for steady bubbling at the edges.
  2. Add red onion, fresh ginger, ground cinnamon, ground cloves, red pepper flakes, and salt, then simmer for 5 minutes to meld the spices.
Simmer until thick and jammy
  1. Stir in fresh cranberries, apples, and golden raisins, ensuring everything is evenly coated in the spiced syrup.
  2. Simmer for 20-25 minutes, stirring often, until the mixture is thick and jammy and clings to the spoon.
Cool and serve
  1. Cool completely at room temperature, then refrigerate until chilled and ready to serve.
  2. Serve the cranberry apple chutney with turkey, pork, or as part of a cheese board.

Notes

Pro tip: stir more frequently during the last 10 minutes so the chutney thickens evenly without scorching on the bottom. Store in a sealed container in the refrigerator for up to 10 days; freeze for up to 2 months for longer storage. For a lower-sugar option, use a reduced-sugar brown sugar substitute measured cup-for-cup.