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Cranberry Apple Chutney

Cranberry apple chutney made by simmering cranberries, diced apples, and golden raisins until thick and jammy. Finished with warming spices and tangy apple cider vinegar for a chunky, spoonable condiment.
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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: 160
Ingredients Equipment Method Notes

Ingredients
  

Cranberry apple chutney base
  • 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 sweet-tangy syrup
  1. Combine brown sugar, apple cider vinegar, and water in a Dutch oven and bring to a boil over medium-high heat, until the mixture is actively bubbling. Visual cue: you should see steady bubbles across the surface.
  2. Add red onion, fresh ginger, ground cinnamon, ground cloves, red pepper flakes, and salt to the boiling mixture. Simmer for 5 minutes, stirring occasionally, so the onions soften and spices bloom.
Simmer until thick and jammy
  1. Stir in fresh cranberries, apples, and golden raisins. Keep the mixture at a gentle simmer, then return to a steady bubbling level if needed.
  2. Simmer for 20-25 minutes, stirring often, until the chutney is thick and jammy. Visual cue: it should mound slightly on a spoon and look glossy, not watery.
Cool and serve
  1. Cool the cranberry apple chutney completely before refrigerating. Visual cue: it should thicken further as it cools.
  2. Refrigerate until chilled, then serve with turkey, pork, or on a cheese board. Visual cue: the chutney should hold shape and look chunky and spiced.

Notes

For a jammy texture, stir frequently during the final 10 minutes to prevent sticking and to help the liquid reduce. Refrigerate in a sealed container for up to 10 days; freeze up to 2 months (thaw in the fridge and stir before serving). If you want a lower-sugar version, swap brown sugar for a 1:1 baking sugar substitute and expect a slightly softer set.