Cranberry Apple Chutney is a tart cranberry condiment filled with fresh cranberries, juicy apple and warm spices. It's a delicious spread to use to add flavor to meats and cheeses or as a side at your Thanksgiving table!
Why I love cranberry chutney:
This gorgeous chutney is almost too good to eat!
I mean, check out those colors! Creating food that looks like this makes me incredibly happy, and it's one of those healthy recipes you can feel good about serving at your holiday meal.
So what is a chutney, anyway?
A cranberry chutney is different than a traditional cranberry sauce. It's basically a condiment that's meant to bring out the taste of the foods it's paired with.
And a chutney recipe is traditionally made with vinegar, which goes amazing with tart cranberry and some brown sugar for a touch of sweetness. Add apple and golden raisins to the mix and you're gonna be singing the praises of this chutney.
I love that it's easy to make but full of wonderful flavors.
It's also something different to add to the Thanksgiving spread, while being simple enough to whip up as a sidekick for baked chicken or pork.
- fresh cranberries - I like to use fresh cranberries when they're in season. I picked some up today for $0.99 at Aldi so you gotta love that! If you don't have fresh, you can use frozen cranberries.
- apple - for this cranberry chutney, use a tart apple. One of my favorites is Granny Smith apples, though you can use any tart apple variety such as a Pink Lady, Cortland or Braeburn.
- golden raisins - truthfully, I don't know if there's a flavor difference between golden raisins and regular raisins. I like the lighter color of the golden raisins for this recipe.
Don't have golden raisins? You can use regular raisins, no problem.
- brown sugar - to add a little sweetness and balance all the tart we have going on here!
- apple cider vinegar - chutneys typically have vinegar and apple cider vinegar was an easy decision here. It's a bit mellower and of course, it will pair well with the other fruit
- cinnamon, ginger, clove - not only do these spices make your kitchen smell incredible, they're autumn themed spices and add a nice balance of savory and spice. I use dried but you could also use fresh ginger if you have it.
- salt - it really makes a difference in this recipe, even though it's a very small amount.
How to make apple cranberry chutney
This recipe is so easy I've broken it down into two, count 'em - TWO steps!
Step 1: Add all ingredients to a medium saucepan. That's right, everyone in the pool!
Step 2: Cook over low to medium heat, stirring occasionally, until cranberries are softened and mixture begins to gel.
See that streak across the pan there? That's pectin, which is a natural thickening agent in fruit. Once that starts to gel, reduce heat to low and stir more frequently and remove from heat. It thickens quickly from here!
Allow to cool and serve or cover and refrigerate to serve later.
What to serve with cranberry apple chutney
This apple and cranberry chutney is on the tart side. It's a delicious addition to sandwiches, roasted meats, or served as an appetizer atop cream cheese and crackers!
- Homemade Turkey Burgers
- Bratwurst (try it!)
- Alongside chicken nuggets
- for Thanksgiving dinner
- Try making cranberry apple chutney for pork. It's great with Simple Spice Rubbed Pork Loin
- crackers, whipped cream cheese and cranberry chutney
- Honey Butter Buttermilk Biscuit Breakfast Sandwiches
Other cranberry recipes you'll love
I hope you'll give my cranberry chutney recipe a try!
Cranberry Apple Chutney
- 2 cups fresh cranberries rinsed
- 1 Granny Smith apple cored and chopped
- ¼ cup golden raisins
- ⅔ cup brown sugar
- 3 Tbsp. apple cider vinegar
- ¼ tsp. ground cinnamon
- ⅛ tsp. ground ginger
- ⅛ tsp. ground clove
- 1/4/ teaspoon salt
- Add all ingredients to a medium saucepan. Cook over low to medium-low heat, stirring occasionally, until cranberries are softened and mixture begins to gel.
- Allow to cool and serve or cover and refrigerate to serve later.