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Cranberry Apple Chutney

Cranberry apple chutney with thick, jammy fruit chunks simmered until spoon-coating. Bright cranberries, diced apples, and warm spices make a side-dish condiment that pairs easily with turkey or cheese.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Cranberry apple chutney base
  • 12 oz fresh cranberries
  • 2 apples
  • 1 red onion
  • 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 chutney
  1. Combine brown sugar, apple cider vinegar, and water in a saucepan and bring to a boil over medium-high heat. Keep it at a steady boil so the sugar dissolves completely, about 2-3 minutes, then lower as needed.
  2. Add red onion, grated fresh ginger, ground cinnamon, ground cloves, red pepper flakes, and salt. Stir well to coat, then simmer for 5 minutes so the flavors bloom.
  3. Stir in fresh cranberries, diced apples, and golden raisins. Bring back to a gentle simmer and ensure the fruit is evenly distributed.
  4. Simmer the mixture for 20-25 minutes, stirring often, until thick and jammy. You should see the chutney cling to the spoon and the apples soften into chunky pieces.
Cool and chill
  1. Cool the cranberry apple chutney completely at room temperature. The texture will thicken as it cools.
  2. Refrigerate until ready to serve, then spoon it over turkey, pork, or alongside a cheese board. Serve chilled or at cool room temperature for best texture.

Notes

Pro tip: for chunkier chutney, dice the apples into small cubes and keep stirring often so it thickens evenly without scorching. Store in an airtight container in the refrigerator up to 10 days; freeze up to 2 months for later use (thaw in the fridge and stir to refresh texture). For a less-sweet version, reduce brown sugar slightly and balance with an extra pinch of salt or a touch more vinegar.