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Cranberry Apple Chutney

Cranberry apple chutney made with a quick simmer of cranberries, diced apples, and golden raisins until thick and jammy. Spiced with ginger, cinnamon, cloves, and red pepper flakes for a chunky, spoonable finish.
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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: 210
Ingredients Equipment Method Notes

Ingredients
  

Cranberry Apple Chutney
  • 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 base
  1. Combine brown sugar, apple cider vinegar, and water in a Dutch oven and bring to a boil over medium-high heat. Look for steady bubbling across the surface, then immediately proceed.
  2. Add red onion, fresh ginger, ground cinnamon, ground cloves, red pepper flakes, and salt. Simmer for 5 minutes, stirring once or twice, until the mixture smells fragrant and the onion softens.
Simmer until thick
  1. Stir in fresh cranberries, apples, and golden raisins. Return to a simmer and make sure everything is evenly distributed.
  2. Simmer for 20-25 minutes, stirring often, until the chutney is thick and jammy. Watch for the mixture to cling to the spoon and look glossy rather than watery.
Cool and serve
  1. Cool completely at room temperature, then refrigerate until ready to serve. The chutney will thicken further as it chills, making it easier to spoon.
  2. Serve cranberry apple chutney with turkey, pork, or on a cheese board. Spoon it into jars or alongside meats for a chunky, spiced bite.

Notes

Pro tip: stir more frequently during the final 10 minutes to prevent scorching and help the chutney reach a true jammy texture. Store in a sealed container in the refrigerator for up to 2 weeks; freeze for up to 2 months (thaw overnight in the fridge). For a lower-sugar option, replace brown sugar with an equal-measure sugar substitute formulated for cooking and reduce additional sweetness to taste.