Apple Cranberry Chutney
Tangy, sweet, savory, and chunky, this Apple Cranberry Chutney is the perfect condiment for all your fall and holiday meals!
Loaded with apples, cinnamon, ginger, and of course, cranberries, this festive Apple Cranberry Chutney recipe is a must for the holidays. It looks so pretty on the table with its bright red color, and it tastes fabulous next to turkey, ham, chicken, Cornish game hens, and more.
Apple Cranberry Chutney
I also love it with leftover turkey in this Easy Turkey Wraps recipe or sandwich, and a dollop or two go deliciously with baked brie as an appetizer. Specifically we love it with this Cranberry Pistachio Brie Appetizer – a beautiful presentation for the holidays.
The best part about this chutney is how easy it is to make, and you can make it up to a few days ahead of time to lessen your time in the kitchen before the big meal.
What is chutney?
Originating from the Indian subcontinent, chutney is a condiment that isn’t quite relish, and isn’t quite jam. It’s chunky and often loaded with fruit and a savory element that makes this amazing accompaniment so delightful. This Apple Cranberry Chutney features apples, cranberries, ginger, onion, and cinnamon. It is well-balanced and not too sweet.
Why I love this recipe
- It’s so easy to make and so delicious with holiday meals or just an everyday dinner.
- It’ll keep in the fridge in an airtight container for weeks!
- You can adjust the sweetness to suit your tastes.
Gather these ingredients
- Sugar
- Water
- Salt
- Ground cinnamon – Fresh spices make all the difference!
- Cinnamon sticks
- Cranberries – Fresh cranberries; 1 package.
- Honeycrisp apples – Peeled, cored, and finely chopped.
- Granny Smith apples – Peeled, cored, and finely chopped.
- Onion – White or yellow onion.
- Crystallized ginger
- Lemon juice – From a fresh lemon.
How to make Apple Cranberry Chutney
This Apple Cranberry Chutney recipe is so easy; just keep the heat low so that it doesn’t burn while cooking it.
- Combine the sugar, water, salt, ground cinnamon and cinnamon sticks in a large saucepan, bring to a boil and stir until the sugar is dissolved.
- Reduce the heat and simmer for 10 minutes.
- Stir in the diced apples, onions, and ginger and cook for about 20 minutes.
- Remove from the heat and stir in the lemon juice. Remove the cinnamon sticks and chill until ready to use.
Tips & substitutions
- You can cook this easy Apple Cranberry Chutney with the whole cinnamon sticks, or if you’re not going to eat it right away, add ½ a stick to the middle of the chutney and pack it into ½-pint jars. These make great hostess gifts!
- You don’t have to use Honeycrisp and Granny Smith apples, but you do want a tart apple and a sweeter one in the chutney.
- Use brown sugar for a richer, deeper flavor or white granulated sugar to really let the fruit sparkle.
- Watch the heat as you cook the fruit – it can burn. Keep the temperature down low and stir regularly.
Serving suggestions
This Cranberry Apple Chutney recipe goes so well with so many different dishes! If it’s roasted, wrapped, or baked, try it alongside the main attraction! I love a bowlful of this chutney as a garnish with my Turkey Sandwich Croissant Board, but it also dazzles next to roasted chicken, elegant Cornish game hens, or baked ham. Don’t forget to add some of this to your next charcuterie board, too!
I also love giving jars of this for Christmas presents or as hostess gifts. Package in in a cute jar and tie a pretty bow around it and anyone receiving this will be delighted!
Storage
This delicious chutney will keep in airtight containers in the fridge for up to 5 weeks.
ENJOY!
Get the Recipe:
Apple Cranberry Chutney Recipe
Ingredients
- 1 ½ cups sugar, brown or white
- 1 cup water
- 1 tsp. salt
- ⅛ tsp. ground cinnamon
- 2 cinnamon sticks
- 1 12 oz. pkg cranberries, fresh
- 2 cups Honey Crisp apples, peeled and chopped
- 1 cup Granny Smith apple, peeled and chopped
- ⅓ cup onion, chopped
- ¼ cup crystallized ginger
- 2 Tbsp. lemon, freshly squeezed
Instructions
- Combine the first 6 ingredients in a large saucepan; bring to a boil, stirring until the sugar is dissolved. Reduce the heat and simmer for 10 minutes.
- Stir in the apples, onions, and ginger and cook for 20 minutes.
- Remove from heat and stir in the lemon juice; cool. Remove the cinnamon sticks; cover and chill.
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
