Apple Cranberry Chutney

CondimentAppleChutneyCranberry

Sweet and tangy chutney with apples, cranberries, onion, vinegar, sugar, orange zest, and ginger.

Photography Credit: Elise Bauer

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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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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19 Comments / Reviews

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Did you make it? Rate it!

  • Mary Tetreault

    Fantastic recipe! I must begin by saying that I am from an ethic background that usually steers FAR away from recipes that use vinegar as an ingredient. (Yuk!) However, my husband loves foods such as mincemeat pie and British “Branston Pickle”, and appreciates vinegar as a food item. I was intrigued by this recipe, so I gave it a whirl. I’m so glad I did (even though I had all I could do to pour apple cider vinegar all over perfectly nice apples and other yummy ingredients!).

    I made this recipe with “Opal” yellow apples and fresh cranberries. The “Opals” cooked up really nice and, as another reviewer said, with the peelings left, on they added a cheerful yellow color to the red cranberries. My family is avoiding sugar these days, so I used nearly 1/2 c. maple syrup instead of sugar, which was a lovely substitution. (I also used ginger paste instead of freshly grated ginger, which is much more convenient.) Lastly, I threw in a slight amount of cayenne pepper, as another reviewer suggested — another great addition.

    My only quibble was the tablespoon of orange zest, which I personally find a bit over powering. Instead, I added this last item a pinch at a time, and didn’t use very much, not nearly a whole tablespoon. I may omit it entirely next time….

    The smells in the kitchen during cooking were wonderful and very festive. I loved the ease AND pleasing end result of this delicious recipe. 5 stars! I plan to serve this chutney with chicken or pork. It is also great as a healthy snack or dessert.

    Bring on the apple cider vinegar!!

    xxxxxyyyyy

  • Mylify

    This is my second year making this recipe. The first year everyone loved it, however there were comments about the cinnamon being a bit much and too much vinegar.
    This year I’ll be replacing the vinegar with lime juice and cutting back on the cinnamon. Hope it goes over well. Wish me luck!

    xxxxxyyyyy

  • Colorful Canary

    Looks amazing! Thanks for the lovely cranberry recipe! I featured it on today’s roundup :) http://www.colorfulcanary.com/2016/11/a-craving-for-cranberries-21.html

  • 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!

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