Cranberry Chutney

Name: Cranberry Chutney
Prep time: 10 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 8 servings
Ingredients: 16 oz. cranberries; 2 Granny Smith apples; ½ cup dark brown sugar; ½ cup apple cider vinegar; 1 orange; ¼ cup honey; 2 teaspoons ground cinnamon; 1 ½ teaspoons ground ginger; ½ teaspoon allspice; ½ teaspoon kosher salt

User Reviews

4.8

18 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
30 mins
Total Time
1 hr 5 mins
Servings
8 servings
Calories
132 kcal
Course
Condiments
Cuisine
American

Cranberry Chutney

Iris Warren

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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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Ingredients

Servings

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.

Notes

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.