There’s something magical about the aroma of simmering fruit, spices, and vinegar filling the kitchen. It signals the arrival of cozy meals, holiday gatherings, and dishes that warm the soul. Apple Cranberry Chutney is one of those recipes that turns simple ingredients into something extraordinary. With tart cranberries, sweet apples, and warm spices, this chutney delivers a vibrant balance of flavors that pairs beautifully with both savory and sweet foods.
I first made this chutney as a last-minute addition to a holiday spread, and it quickly became the star of the table. Guests spooned it over turkey, spread it on biscuits, and even added it to cheese boards. What makes it especially appealing is how effortless it is—just mix, simmer, and cool. No special equipment, no complicated steps. Whether you’re preparing for a festive feast or simply want a delicious, homemade condiment in your fridge, this chutney never disappoints.
Recipe Overview
Apple Cranberry Chutney is a sweet-tart, spice-infused condiment made by simmering cranberries, apples, sugars, vinegar, and warm spices until thickened. Ready in under 30 minutes, it’s perfect for pairing with roasted meats, charcuterie boards, sandwiches, or breakfast dishes.
Ingredients & Instructions
Ingredients
- 2 cups fresh cranberries
- 2 large apples, peeled and diced
- ½ cup granulated sugar
- ¼ cup brown sugar
- ½ cup apple cider vinegar
- ¼ cup water
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
Step-by-Step Instructions
1. Combine All Ingredients
Place the cranberries, diced apples, granulated sugar, brown sugar, apple cider vinegar, water, and all spices into a medium saucepan. Stir thoroughly to ensure the fruit is coated in sugar and spices.
2. Bring to a Boil
Set the saucepan over medium-high heat and bring the mixture to a boil. You’ll notice the cranberries starting to pop—this is what creates the chutney’s thick texture.
3. Simmer Until Thickened
Reduce the heat to low. Let the chutney simmer gently, stirring occasionally to prevent sticking. Continue simmering until:
- The cranberries burst
- The apples soften
- The mixture thickens to a jam-like consistency
This usually takes 10–15 minutes.
4. Cool the Chutney
Remove the saucepan from the heat and allow the chutney to cool completely. It will thicken further as it cools.
5. Store Properly
Transfer the cooled chutney to an airtight jar or container. Refrigerate until ready to use—it will keep beautifully for up to 10–14 days.
Cooking Tips & Variations
1. Adjust Sweetness
If you prefer a sweeter chutney, add an extra tablespoon of brown sugar. For a more tart flavor, reduce the granulated sugar slightly.
2. Spice Variations
Experiment with additional spices:
- A pinch of nutmeg
- A little cardamom
- A star anise pod (remove before serving)
These introduce new layers of warmth and aroma.
3. Add Fruit for Complexity
For a chunkier, more complex chutney, stir in:
- Diced pears
- Dried cherries
- Golden raisins
They blend well with apples and cranberries.
4. Make It More Savory
Add a small minced shallot or a splash of orange juice for depth and brightness.
5. Enhance Texture
If you prefer a smoother chutney, mash lightly with a fork or use an immersion blender for a rustic purée.
Storage & Serving Suggestions
Storage
- Store in the refrigerator for up to 2 weeks.
- Freeze for up to 3 months in an airtight container.
Serving Ideas
This chutney shines in many ways:
- Spread over roasted turkey, chicken, or pork
- Serve with cheese boards—especially brie, goat cheese, or cheddar
- Spoon over yogurt, oatmeal, or pancakes
- Add to sandwiches or wraps for a bright, tangy layer
- Pair with grilled vegetables or grain bowls
Its versatility makes it useful year-round.
This vibrant Apple Cranberry Chutney combines ease and flavor in the best possible way. With minimal effort and simple ingredients, you get a condiment that elevates holiday meals, weekday dinners, and even breakfast dishes. Whether you’re hosting or meal-prepping, keeping a jar of this chutney in the fridge ensures you always have a burst of color and flavor ready to go.
FAQs
1. Can I use frozen cranberries?
Yes, they work perfectly. No need to thaw—just add a few extra minutes to the simmering time.
2. Can I reduce the sugar?
You can, but the chutney will be more tart and slightly thinner. Adjust to taste.
3. Can I can this chutney for long-term storage?
Yes, with proper water-bath canning techniques. If you’re not canning, keep it refrigerated.
4. What apples work best?
Tart-sweet varieties like Honeycrisp, Pink Lady, or Fuji hold their shape well and balance the cranberries beautifully.
5. How thick should the chutney be?
Thick enough to coat a spoon, similar to jam. It will continue to thicken as it cools.
Homemade Apple Cranberry Chutney made with apples, cranberries, warm spices, and vinegar. A flavorful condiment perfect for holidays, meats, cheese boards, and everyday meals.