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Cranberry Apple Chutney

Cranberry apple chutney made with a quick stovetop simmer for a thick, jammy texture with sweet-tart cranberries, diced apples, and golden raisins. Spiced with ginger, cinnamon, cloves, and red pepper flakes for a bold side-dish topping.
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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
  

Cranberries, apples, and aromatics
  • 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 syrup base
  1. In a saucepan, combine brown sugar, apple cider vinegar, and water, then bring to a boil over medium-high heat.
  2. Add the red onion, grated fresh ginger, ground cinnamon, ground cloves, red pepper flakes, and salt, then simmer for 5 minutes, stirring occasionally.
Simmer until thick and jammy
  1. Stir in the fresh cranberries, diced apples, and golden raisins until evenly distributed.
  2. Simmer for 20-25 minutes, stirring often, until the mixture is thick and jammy.
Cool and chill
  1. Remove from heat and cool completely to room temperature.
  2. Refrigerate, then serve chilled with turkey, pork, or on a cheese board.

Notes

Pro tip: Stir frequently during the final 20-25 minutes so the chutney thickens evenly without sticking. Store in an airtight container in the refrigerator for up to 2 weeks. Freezing is not recommended because the cranberries and apples can soften after thawing. For a lower-sugar swap, replace the packed brown sugar with an equal-measure blend of brown sugar substitute granules designed for cooking.