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Cranberry Apple Chutney

Cranberry apple chutney made on the stovetop with simmered spices and apples for a thick, jammy texture. Chopped onion, ginger, and raisins cook down into a flavorful condiment perfect alongside turkey or 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: 110
Ingredients Equipment Method Notes

Ingredients
  

Cranberry Apple Chutney
  • 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 base
  1. Combine brown sugar, apple cider vinegar, and water in a saucepan over medium-high heat and bring to a boil. Look for rolling bubbles across the surface.
  2. Add red onion, fresh ginger, ground cinnamon, ground cloves, red pepper flakes, and salt, then reduce to a gentle simmer. Simmer for 5 minutes, stirring occasionally until fragrant.
Simmer until jammy
  1. Stir in fresh cranberries, apples, and golden raisins and bring the mixture back to a simmer. You should see the cranberries begin to burst slightly.
  2. Simmer for 20-25 minutes, stirring often, until thick and jammy. The chutney should coat the spoon and look glossy with suspended fruit pieces.
Chill and serve
  1. Cool completely before refrigerating the chutney. It will continue to thicken as it cools.
  2. Refrigerate until ready to serve, then spoon over turkey, pork, or alongside a cheese board. Serve chilled or at cool room temperature for best spreadability.

Notes

Pro tip: stir more frequently during the last 10 minutes so the chutney thickens without sticking. Refrigerate in a sealed container for up to 10 days. Freezing is not recommended because the fruit texture can soften after thawing. For a lower-sugar option, use a brown sugar substitute that measures 1:1 to maintain the jammy consistency.