Apple Cranberry Chutney

I love making chutneys because they’re so easy to make—just cook together a fruit, some onion, vinegar, sugar, and spices—and because chutneys go so well with baked chicken, our go-to midweek meal. This apple cranberry chutney would work even better with turkey, and I could see it with pork as well.

The chutney will vary in texture depending on the cooking time and the type of apples you use (our Granny Smiths turn to mush pretty quickly). I like this version with a bit of structure, but you could easily cook it longer and have it be more sauce-like.

Apple Cranberry Chutney Recipe

  • Prep time: 10 minutes
  • Cook time: 25 minutes
  • Yield: Makes about 2 cups


  • 2 good cooking apples (2 cups, peeled and chopped)
  • 1 cup fresh or frozen cranberries
  • 1/2 cup chopped onion
  • 1/4 cup cider vinegar
  • 1/3 to 1/2 cup of brown sugar
  • 1 Tbsp orange zest
  • 1 Tbsp freshly grated ginger
  • 1 1/2 teaspoon cinnamon
  • Small pinch of ground clove


Put all ingredients into a medium saucepan. Bring to a boil, reduce to a low simmer. Cover and cook for 20 minutes. Uncover and cook for a few minutes more, to reduce any remaining liquid.

Refrigerate up to 2 weeks.

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Showing 4 of 20 Comments

  • lynn @ the actors diet

    Chutney chutney chutney! I could seriously eat it on anything – cheese, bread, pancakes….

  • Dianne

    I love chutneys too. I will be adding this one to my Thanksgiving table. It would be great the next day on a turkey sandwich as well. Thanks Elise!

  • Lydia (The Perfect Pantry)

    I gave up traditional sweeter cranberry sauce years ago, and now make several variations of chutney for my Thanksgiving table. Everyone seems to love leftover turkey sandwiches with chutney and cheese (good cold, or as panini).

  • Laura @ SweetSavoryPlanet

    I am over cranberry sauce for Thanksgiving and am experimenting with chutneys this year. So far I have made a green tomato chutney and am looking for more good recipes. One nice thing about chutneys is that you can preserve a pint or so for later use.

    This recipe looks like a keeper!

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