Description
This easy homemade apple cranberry chutney blends tart cranberries, sweet apples, warm spices, and tangy vinegar into a rich, flavorful condiment. Ideal for fall and winter, it’s a must-have for Thanksgiving, Christmas, or any cozy gathering. Serve it with turkey, pork, cheese boards, or on sandwiches for a festive burst of flavor.
Ingredients
Scale
- 2 apples, peeled, cored, and diced
- 1 ½ cups fresh or frozen cranberries
- ½ cup diced onion
- ½ cup brown sugar
- ½ cup apple cider or apple juice
- ¼ cup apple cider vinegar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- Pinch of salt
Instructions
- In a medium saucepan, combine the apples, cranberries, onion, brown sugar, apple cider, and apple cider vinegar.
- Stir in the cinnamon, ginger, cloves, and a pinch of salt.
- Bring the mixture to a boil over medium-high heat, then reduce the heat and simmer.
- Cook uncovered for about 20–25 minutes, stirring occasionally, until the cranberries burst and the chutney thickens.
- Remove from heat and let cool. The chutney will thicken more as it cools.
- Serve chilled or at room temperature. Great as a side dish, sandwich spread, or over roasted meats.
Notes
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Use tart apples like Granny Smith for contrast, or Honeycrisp for extra sweetness.
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Fresh or frozen cranberries both work—no need to thaw if frozen.
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Add-ins like orange zest, dried apricots, or a touch of heat (cayenne) can be mixed in for more depth.
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Store in an airtight jar in the fridge for 2 weeks or freeze for later.
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Delicious both cold and warm—perfect on roasted meats or slathered over cheese.