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Cranberry Apple Chutney

Cranberry apple chutney made with a spiced vinegar-sugar base and a thick, jammy simmer. Includes diced apples, golden raisins, and warming ginger-cinnamon flavor for spoonable serving.
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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: 120
Ingredients Equipment Method Notes

Ingredients
  

Cranberry apple chutney
  • 12 oz fresh cranberries Fresh, no frozen needed for this version.
  • 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
 

Make the spiced base
  1. Combine brown sugar, apple cider vinegar, and water in a saucepan and bring to a boil.
  2. Add red onion, fresh ginger, ground cinnamon, ground cloves, red pepper flakes, and salt, then simmer for 5 minutes.
Cook until thick and jammy
  1. Stir in fresh cranberries, apples, and golden raisins.
  2. Simmer for 20-25 minutes, stirring often, until the chutney is thick and jammy.
Cool and serve
  1. Cool the cranberry apple chutney completely, then refrigerate until ready to serve.
  2. Serve with turkey, pork, or alongside a cheese board.

Notes

For the best thick texture, stir frequently during the 20-25 minute simmer so the apples break down and the mixture turns jammy. Store refrigerated in a sealed container for up to 10 days. Freezing is not recommended for the most apples-and-cranberries texture, but you can reheat gently after thawing if needed. For a lower-sugar option, reduce brown sugar slightly and consider using a sugar substitute that measures like sugar (follow package guidance).