Cranberry Chutney
This spiced Cranberry Chutney recipe is the fall condiment dreams are made of! Calling for a handful of ingredients, including fresh or frozen cranberries, apples and several spices, this chutney recipe sings when paired with most anything. Make a batch to serve alongside Thanksgiving dinner or keep some in the fridge to pair with baked brie in puff pastry!
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What is a chutney?
A chutney is a condiment that usually has the consistency of a jam. Unlike a jam, it has both sweet and sour elements, and oftentimes has both sugar and vinegar added.
Chutneys are very common in Indian cuisine and come in all levels of spice from bland to super spiced. They’re commonly made from fruits, vegetables, yogurt, peanuts or herbs—so they’re super versatile and used in a variety of settings!
If you’re looking for an Indian-style Cranberry Chutney, check out this recipe.
Chutneys strike a balance between sweet and savory. Many that involve fruits often call for onions, too. (Please note that this delicious cranberry apple chutney recipe does not, but this Apple Chutney does.)
Why I love this recipe:
Real talk—I’m a huge fan of all things cranberries. I have two different cranberry sauce recipes on my site (hi, hello Fresh Cranberry Sauce and Drunken Cranberry Sauce).
But I wanted to make a chutney because the sweet-sour balance of a chutney pairs beautifully with a creamy hunk of cheese, like a brie or cream cheese.
I know this isn’t a traditional use of a chutney, but cranberry also isn’t a traditional ingredient for chutney.
This Apple Cranberry Chutney recipe contains more spices than a traditional cranberry sauce or relish, and it’s bursting with flavor that makes it an excellent addition to any holiday table or celebration.
More cranberry recipes to try this season: Cranberry Moscow Mule (Yule Mule) | Upside Down Cranberry Cake | Cranberry Chicken Thighs | Cranberry Turkey Puff Pastry Tartlets | Creamy Cranberry Tart
Need Thanksgiving food inspiration? Check out my Thanksgiving Recipe Index for some ideas!
What you’ll need to make this recipe:
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- Saucepan
- Wooden spoon or rubber spatula
- Airtight food storage container or a mason jar for storage
Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
Here’s what you’ll need:
- Cranberries—you may use frozen or fresh cranberries. They should be whole cranberries. Do not use dried cranberries, as those are already sweetened and their texture will not work here.
- Fresh apples—I like to use a Granny Smith apple because it is more tart and holds its shape while it cooks. However, you could use honeycrisp apples or fuji apples if you have those on hand, too.
- Dark brown sugar—to sweeten up the chutney. I love the molasses undertones that the dark brown sugar provides. You could use light brown sugar if you don’t have dark brown sugar.
- Apple cider vinegar—this is one of the acids that goes into the chutney to make it tart. It is not the same thing as apple cider or apple juice, so please do not substitute that.
- Orange—we need this beauty for its juice. Purchase a regular-sized navel orange.
- Honey—we keep local honey in our household. Use what you’ve got on hand, though I will advise against using a hot honey.
- Spices—we’re using a combination of warm spices, which include ground cinnamon, ground ginger and allspice. These pack some serious flavor and aroma into the chutney, and I do not recommend any substitutes. You’ll also need a pinch of salt. I like a medium-grain kosher salt.
How to make Cranberry Chutney
Add the cranberries, apples, brown sugar, apple cider vinegar, orange juice and honey to a medium saucepan over medium-high heat. Stir to combine until the sugar dissolves.
Season with cinnamon, allspice, ginger and salt.
Bring to a boil and cook, about 5-6 minutes, stirring occasionally.
Lower the heat to a simmer, and cook until the cranberries pop and the apples are soft, about 10-15 minutes. The chutney should also have thickened up significantly.
Pro tip!
Chutney should be fairly thick and not runny. It will thicken as it cools, but if you have too much liquid at this point, increase heat to medium high and let it boil for a few minutes to cook off the liquid.
Remove from the heat and transfer to a storage container. Spread plastic wrap on the surface of the chutney so it does not form a film.
Refrigerate until ready to serve, then serve chilled or at room temperature.
Erin’s Easy Entertaining Tips
This cranberry chutney recipe is an excellent centerpiece for holiday entertaining because, well, it’s super easy to make and you can make it early!
- Since it keeps in the fridge, make a batch (or a double batch) to keep on hand throughout the season for a variety of purposes.
- How to can it: If you want to can this, check out this article from the National Center for Home Food Preservation about canning chutneys.
- Pass around the jar! This makes a lovely, colorful addition to any tablescape. Let guests serve themselves from a beautiful bowl of this chutney.
Frequently Asked Questions
This chutney will keep in your fridge for a few weeks easily. You can also freeze it for a few months, too!
What are some things I can serve this chutney on?
- Toast up bread and make it a fancy crostini. Sprinkle some feta cheese on top for extra creaminess!
- Slather it on a brie wrapped in puff pastry, and bake until beautiful! Serve with crackers.
- Pour it on top of a room temperature block of cream cheese, and serve with crackers for a simple but stunning appetizer.
- Serve it by itself on the Thanksgiving table.
- Swap it for the cranberry sauce in (this recipe) to add extra spice!
- Add it to a charcuterie board or a cheese board alongside cheese, crackers and cold meats.
- Serve over chicken breast, pork chops or pork tenderloin with your favorite sides at a weeknight dinner.
Quick tips and tricks for making the best Cranberry Chutney
- Make it ahead of time. This cranberry chutney recipe is great at room temperature or cold and keeps well. Make it early so you don’t have to fret about it the day of.
- Serve it nicely with a jam spoon* (affiliate link) and let guests serve themselves straight from the jar.
- How to store: Store the cranberry chutney in an airtight container or a mason jar in the refrigerator for up to 2 weeks. This can and should be made in advance.
Cranberry Chutney
Ingredients
- 16 oz. cranberries fresh or frozen
- 2 Granny Smith Apples peeled and diced into ½” cubes (about 1 cup or 140g)
- ½ cup dark brown sugar packed (110g)
- ½ cup apple cider vinegar 125ml
- 1 orange juiced (about ¼ cup)
- ¼ cup honey 105g
- 2 teaspoons ground cinnamon
- 1 ½ teaspoons ground ginger
- ½ teaspoon allspice
- ½ teaspoon kosher salt
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Instructions
- Add the cranberries, apples, brown sugar, apple cider vinegar, orange juice and honey to a medium saucepan over medium heat. Stir to combine.
- Season the mixture with cinnamon, allspice, ginger and salt. Bring to a boil and cook, about 5-6 minutes.
- Lower the heat to a simmer, and cook until the cranberries have burst and the apples are soft, about 10-15 minutes.
- Remove from the heat and transfer to a dish, spreading plastic wrap on the surface of the chutney so it does not form a film.
- Refrigerate until ready to serve, then serve chilled or at room temperature.
Video
Notes
Nutrition
About the Author:
Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her…
This looks amazing.
Can you process in a water bath?
thanks.
Hey Vanessa. Thanks so much–it really does taste amazing!
As far as a water bath goes, I am not sure if it can be done with this. I’d look at the canning resources linked in the post above, as I have never done it myself and do not have practical knowledge on it. I’m sorry I can’t be more help.