Apple Cranberry Chutney

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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

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

Ingredients

  • 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

Method

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 16 Comments

  • christie

    I too am new to chutney experimentation, although I have been a long time lover of a not-too-sweet cranberry sauce, often using onion and garlic for intrigue.

    I made this recipe this evening with fresh cranberries and gala apples, and while I loved the way all of it cooked up together, I found there was too much cinnamon. With 1 1/2 teaspoons of ground cinnamon the dish was grainy. I’m wondering whether tossing it in the food processor briefly might salvage the texture while maintaining the taste.

    At any rate, next time I’ll be adding less cinnamon, and perhaps a little less vinegar as well.

    Thanks for the recipe though!

  • Tina

    This was great! I took it to Thanksgiving dinner last night. Everyone asked for the recipe. I added about 3/4 c. toasted pecan pieces and didn’t peel the apples (organic golden delicious.) They held up well and provided a nice color burst. Thank you so much!

  • Rosemary

    This is awesome! My mom has always made a cranberry apple dish with Jello and orange juice, which was my favorite as a kid. Nowadays I think it’s too sweet, but this reminds me of it in a spicy, sweet and sour way.

    I made it with finely diced celery (instead of onion) and the juice from the zested orange instead of some of the sugar. It rocked. Thanks so much for posting!

    I used Gala and Gingergold for the apples and they stayed pretty firm, btw.

  • Terrie Lahti

    I was looking for apple recipes when I came upon this recipe. I will tell you the truth, I have never tasted any kind of chutney, so I was going to skip over this recipe, but then I saw all the comments, so I thought I should give it a try, since I have a piece of left over pork loin and really tasty onion ciabbata bread, and was thinking about panini’s… so I now have the chutney made, and tasted it! Delicious!!!!! I am going to assemble the panini’s using thin slices of the pork tenderloin, grated white cheddar with cranberries in it… which is really tasty with the pork, so I will now use some of the chutney as well…… can’t wait to taste them. Thanks for a great recipe!!!

  • Elizabeth Robertson

    I have just made this with a slight variation.. I was unable to get any frozen cranberries, so I used 2 jars of whole cranberry sauce, and omitted the sugar. I used Granny Smiths, and they went half mushy and half kept shape, which looks good. It was a bit sweet so I squeezed the juice from the orange it to it and that cut the sweetness…Tastes yummy warm so looking forward to having it with tomorrows lunch… Thanks again Elise for a great recipe…

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