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Apple Cranberry Chutney Recipe

This apple cranberry chutney is made with chunky fruit and simmered in fresh orange juice with a hint of honey or allulose sweetener for a sugar free option. Serve over poultry, pork on on cheese for an appetizer.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 cups
Calories: 96 kcal
Course: Condiments
Cuisine: American

Ingredients

  • 1 cup orange juice
  • 1 12- ounce bag fresh cranberries
  • 1 whole orange seeded and finely chopped
  • 1 granny smith apple cored and chopped
  • 12 dried apricots chopped
  • 1 cup honey or allulose sweetener
  • 1 cinnamon stick or 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon cardamom ground

Instructions

    Cup of Yum
  1. Clean and dice the cored apple and seeded orange. Set aside.
  2. In a medium size saucepan add the orange juice, cranberries and chopped orange. Bring ingredients to a boil, then reduce heat to medium heat and cook until the cranberries begin to open up and soften.
  3. Add the prepared chopped apple, apricots, honey (or allulose), cinnamon stick (if using), and cardamom. Simmer for 15-20 minutes or until the ingredient reach your desired texture.
  4. Remove cinnamon stick before serving.

Notes

  • Allulose is not as sweet as honey, so if using adjust to your preference.
  • It's not necessary to remove the skin from the apple, but you can for a softer texture.
  • The orange rinds simmer to a soft consistency and add a tang, which adds to the flavor of this chutney.
  • Recipe from The Essential New York Times Cook Book (hardback) by Amanda Hesser

Nutrition Information

Serving 1/4 cup Calories 96kcal (5%) Carbohydrates 25g (8%) Sodium 2mg (0%) Fiber 1g (4%) Sugar 22g (44%)

Nutrition Facts

Serving: 4cups

Amount Per Serving

Calories 96

% Daily Value*

Serving 1/4 cup
Calories 96kcal 5%
Carbohydrates 25g 8%
Sodium 2mg 0%
Fiber 1g 4%
Sugar 22g 44%

* Percent Daily Values are based on a 2,000 calorie diet.