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Cranberry Apple Chutney

Cranberry apple chutney with a thick, jammy texture made by simmering apples, cranberries, raisins, and warm spices until it reduces. Spoon it over turkey or serve alongside a cheese board for a tangy-sweet bite.
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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: 165
Ingredients Equipment Method Notes

Ingredients
  

Cranberries
  • 12 oz fresh cranberries
Apples
  • 2 apples, peeled and diced
Red onion
  • 1 small red onion, finely diced
Golden raisins
  • 0.5 cup golden raisins
Brown sugar
  • 0.75 cup brown sugar, packed
Apple cider vinegar
  • 0.5 cup apple cider vinegar
Water
  • 0.5 cup water
Fresh ginger
  • 1 tbsp fresh ginger, grated
Ground cinnamon
  • 1 tsp ground cinnamon
Ground cloves
  • 0.5 tsp ground cloves
Red pepper flakes
  • 0.25 tsp red pepper flakes
Salt
  • 0.5 tsp salt

Equipment

  • 1 saucepan

Method
 

Simmer the base
  1. Combine brown sugar, apple cider vinegar, and water in a saucepan. Bring to a boil, and keep bubbling steadily so the sugar dissolves completely.
  2. Add red onion, fresh ginger, ground cinnamon, ground cloves, red pepper flakes, and salt. Simmer for 5 minutes, stirring occasionally until fragrant and slightly thickened.
Cook until jammy
  1. Stir in fresh cranberries, peeled and diced apples, and golden raisins. Bring the mixture back to a gentle simmer so the fruit begins to soften.
  2. Simmer for 20-25 minutes, stirring often, until thick and jammy. Look for a spoon trail that holds for a second before slowly leveling out.
Cool and serve
  1. Cool the cranberry apple chutney completely. The texture will further thicken as it cools, transitioning to a glossy, spreadable consistency.
  2. Refrigerate until ready to serve. Serve chilled or room temperature with turkey, pork, or on a cheese board.

Notes

Pro tip: for a chunkier chutney, keep the diced apples small (about 1/2-inch) and avoid over-stirring during the first simmer so the fruit holds shape. Refrigerate in a sealed container for up to 10 days. Freezing is not recommended because the texture can loosen after thawing. For a lighter option, reduce brown sugar by 1/4 cup and increase water by 2 tbsp to help it reach the same jammy thickness.