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!

Prep Time 10

Cook Time 25

Cooling Time 30

Total Time 1 5

Servings servings

Calories 132kcal

Ingredients

16 oz. cranberries fresh or frozen
2 Granny Smith Apples peeled and diced into ½" cubes (about 1 cup)
½ cup dark brown sugar packed
½ cup apple cider vinegar
1 orange juiced (about ¼ cup)
¼ cup honey
2 teaspoons ground cinnamon *
1 ½ teaspoons ground ginger *
½ teaspoon allspice *
½ teaspoon kosher salt

US Customary - Metric

Instructions

Add 16 oz. cranberries, the diced 2 Granny Smith Apples, ½ cup dark brown sugar, ½ cup apple cider vinegar, orange juice from 1 orange and ¼ cup honey to a medium saucepan over medium heat. Stir to combine.
Season the mixture with 2 teaspoons ground cinnamon, 1 ½ teaspoons ground ginger, ½ teaspoon allspice and ½ teaspoon kosher 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.

Notes

** Please note that this is a spice-forward chutney. If you think the spices might be overwhelming for you, please consider adding them slowly and tasting as you go to ensure nothing is overwhelming.

How to store: Store the cranberry chutney in an airtight food storage container in the refrigerator for up to 2 weeks. This can and should be made in advance.

Nutrition