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Cranberry Apple Chutney

Cranberry apple chutney made with a stovetop simmer for a thick, jammy texture and chunky fruit pieces. This American-style side turns cranberries, apples, and golden raisins into a spiced condiment for turkey or cheese boards.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 125
Ingredients Equipment Method Notes

Ingredients
  

Cranberries
  • 12 oz fresh cranberries
Apples and onion
  • 2 apples peeled and diced
  • 1 red onion small, finely diced
Sweet and dried fruit
  • 1 cup golden raisins note: measured as 1/2 cup in total recipe
Brown sugar
  • 3.75 tbsp brown sugar measured as 3/4 cup, packed
Vinegar and water
  • 1 fl oz apple cider vinegar measured as 1/2 cup
  • 1 fl oz water measured as 1/2 cup
Ginger
  • 1 tbsp fresh ginger grated
Ground spices
  • 1 tsp ground cinnamon
  • 0.5 tsp ground cloves
  • 0.25 tsp red pepper flakes
  • 0.5 tsp salt

Equipment

  • 1 saucepan

Method
 

Boil the base
  1. Combine brown sugar, apple cider vinegar, and water in a saucepan, then bring to a boil over medium-high heat. Once it reaches a boil, keep it bubbling steadily for clear syrupy consistency.
Simmer spices and onion
  1. Add red onion, fresh ginger, ground cinnamon, ground cloves, red pepper flakes, and salt, then simmer for 5 minutes. Keep the mixture at a gentle simmer so the onion softens and the spices bloom, stirring occasionally.
Cook until thick and jammy
  1. Stir in fresh cranberries, apples, and golden raisins, then return to a simmer. Simmer for 20-25 minutes, stirring often, until the chutney looks thick, glossy, and jammy with fruit pieces softened.
Cool and chill
  1. Cool the chutney completely, then refrigerate until chilled before serving. Serve with turkey, pork, or on a cheese board.

Notes

Pro tip: stir more frequently toward the end (around 15 minutes) to prevent sticking as the mixture thickens into a jammy chutney. Refrigerate in a sealed jar for up to 7-10 days; freeze not recommended for best texture. For a lower-sugar option, try replacing half the brown sugar with an equal amount of a brown-sugar-style substitute compatible with cooking.