Every holiday season, my kitchen fills with the warm, spicy aroma of my favorite condiment: apple cranberry chutney. It all started when my aunt brought a jar to Thanksgiving dinner years ago, and I’ve been hooked ever since. This sweet and tangy apple cranberry chutney isn’t just a sidekick to roasted turkey—it’s a star on its own. I’ve slathered it on sandwiches, paired it with sharp cheeses, and even dolloped it over grilled chicken. It’s the kind of versatile recipe that feels fancy but is surprisingly easy to make. Trust me, once you try it, you’ll wonder how you ever did without it.
Why You’ll Love This Apple Cranberry Chutney
Let me tell you why this apple cranberry chutney has become my go-to holiday staple:
- That perfect sweet-tangy balance makes it irresistible—like cranberry sauce’s sophisticated cousin
- Prep is a breeze—just dump everything in a pot and let it bubble away while you focus on more important things (like decorating cookies!)
- It’s crazy versatile—equally at home on your holiday cheese board or your post-Thanksgiving turkey sandwich
- The warm spices fill your kitchen with the coziest aroma that screams holiday cheer
Seriously, this little jar of goodness solves so many meal dilemmas—it’s basically kitchen magic.
Ingredients for Apple Cranberry Chutney
Here’s what you’ll need to make my favorite apple cranberry chutney—trust me, every ingredient plays a special role:
- 2 cups fresh cranberries (don’t even think about the canned stuff—their pop of tartness is key)
- 2 large apples, peeled and diced (I’m team Granny Smith for that perfect firm texture)
- 1/2 cup granulated sugar (adjust up if your cranberries are extra tart)
- 1/4 cup packed brown sugar (the molasses notes make all the difference)
- 1/2 cup apple cider vinegar (that tangy backbone we love)
- 1/4 cup water (just enough to get things bubbling)
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves (these three spices are the dream team)
- 1/4 tsp salt (balances all those sweet and tart flavors)
See? Simple ingredients, but when they come together—wow! Just wait until you smell them simmering.
How to Make Apple Cranberry Chutney
Making this apple cranberry chutney is so simple, you’ll wonder why you ever bought the store-bought stuff. Here’s exactly how I do it—with all the little tricks I’ve learned over the years:
Step 1: Combine Ingredients
Grab your trusty medium saucepan (I use my 3-quart one—plenty of room for bubbling!) and dump everything in. No fancy order needed—just toss those cranberries, diced apples, sugars, vinegar, water, and spices right in together. Give it a good stir to make sure all those spices are evenly distributed. The mixture will look watery at first—don’t panic! That’s exactly how it should look before the magic happens.
Step 2: Simmer to Thicken
Now comes the fun part—turn that burner to medium-high and let it come to a rolling boil. Once it’s bubbling away, immediately reduce the heat to low. You want a gentle simmer where you see occasional bubbles breaking the surface. Set your timer for 20 minutes—but peek in every 5 minutes to give it a stir and watch the transformation! Around the 15-minute mark, you’ll notice the cranberries start bursting and the apples softening. The liquid will slowly reduce into a glossy, thick syrup that coats the back of your spoon beautifully. For more information on achieving the perfect consistency, check out this guide on how to make jam and jelly.
Step 3: Cool and Store
When your apple cranberry chutney has reached that perfect jammy consistency (it should mound slightly on a spoon), take it off the heat. Let it cool completely in the pan—about an hour—before transferring to jars. I reuse those cute 8-ounce mason jars, but any airtight container works. The chutney thickens even more as it cools, so don’t worry if it seems a bit loose at first. Pro tip: Leave about 1/2 inch of headspace if freezing—those cranberries expand!
Tips for Perfect Apple Cranberry Chutney
After making countless batches of this apple cranberry chutney, I’ve picked up some game-changing tricks:
- Taste as you go! Cranberries vary in tartness—add an extra tablespoon of sugar if needed after 10 minutes of simmering.
- Keep those apples crisp-tender by using firm varieties like Granny Smith or Honeycrisp. Mushy apples turn your chutney into baby food!
- Watch the bubbles! If it’s splattering too much, reduce the heat slightly. That sticky syrup is no fun to clean off your stovetop.
- Let it cool completely before judging the thickness. It continues to set up as it cools—patience pays off!
Follow these simple tips, and you’ll have chutney perfection every single time.
Serving Suggestions for Apple Cranberry Chutney
Oh, where don’t I use this apple cranberry chutney? It’s my secret weapon for turning ordinary meals into something special. My absolute favorite is slathering it on leftover turkey sandwiches—the tangy sweetness cuts right through the richness. But don’t stop there! Try it with:
- Aged cheddar or brie on your cheeseboard (trust me, it’s a game-changer)
- Pork chops or roasted chicken—just spoon it right over the top
- Cream cheese on crackers for an instant fancy appetizer
- Even with your morning yogurt—sounds weird, but the tart-sweet combo is amazing!
Once you start experimenting with this chutney, you’ll find new ways to use it all season long.
Apple Cranberry Chutney Variations
One of my favorite things about this apple cranberry chutney is how easily you can tweak it! Swap pears for apples when you want something extra juicy, or add orange zest for a citrusy kick. Feeling adventurous? Try a pinch of cardamom instead of cloves—it gives the most wonderful floral note. The possibilities are endless!
Storage and Reheating
This apple cranberry chutney keeps beautifully in the fridge for up to 2 weeks—just store it in airtight jars. To reheat, microwave in 15-second bursts or warm gently on the stove with a splash of water to loosen it up. Easy peasy!
Apple Cranberry Chutney FAQs
I get asked these questions all the time about my apple cranberry chutney—here’s everything you need to know:
Can I use frozen cranberries? Absolutely! No need to thaw them first—just toss the frozen berries right into the pot. You might need an extra minute or two of simmering time since they’ll chill the mixture initially.
How long does it last in the fridge? This chutney stays perfect for about 2 weeks when stored in an airtight container. The vinegar and sugar act as natural preservatives—mine never lasts that long though!
Is it freezable? Yes! It freezes beautifully for up to 3 months. I portion it into small jars (leave 1/2 inch headspace) and thaw overnight in the fridge. The texture stays perfect—just give it a good stir before serving.
Nutritional Information
Just so you know—nutrition can vary based on your exact ingredients—but here’s the scoop per 2-tablespoon serving of my apple cranberry chutney: About 45 calories, 12g carbs (1g fiber, 10g sugar), and 25mg sodium. It’s fat-free and packed with all those good fruit benefits from the cranberries and apples. Not bad for something that tastes this indulgent!
Irresistible Apple Cranberry Chutney in 20 Minutes Flat
A sweet and tangy apple cranberry chutney with warm spices. Perfect as a condiment for meats, cheeses, or sandwiches.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 2 cups 1x
- Category: Condiment
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups fresh cranberries
- 2 large apples, peeled and diced
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup apple cider vinegar
- 1/4 cup water
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp salt
Instructions
- Combine all ingredients in a medium saucepan.
- Bring to a boil, then reduce heat to low.
- Simmer for 20-25 minutes, stirring occasionally, until thickened.
- Remove from heat and let cool.
- Store in an airtight container in the fridge for up to 2 weeks.
Notes
- Adjust sugar to taste if cranberries are too tart.
- Use firm apples like Granny Smith for better texture.
- Chutney thickens further as it cools.
Nutrition
- Serving Size: 2 tbsp
- Calories: 45
- Sugar: 10g
- Sodium: 25mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
