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Cranberry Apple Chutney

Cranberry apple chutney simmers on the stovetop until the cranberries burst, the apples turn tender, and the mixture thickens. A 20-minute cool helps it settle into a tangy, sweet condiment with warm spices.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling time 20 minutes
Total Time 1 hour
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 bag (12 oz) fresh cranberries
  • 2 apples medium, peeled, cored, and cut into 1/2-inch pieces
  • 0.5 cup yellow onion finely chopped
  • 0.5 cup raisins
  • 1 cup light brown sugar packed
  • 0.5 cup apple cider vinegar
  • 0.5 cup water
  • 1 tsp fresh ginger grated
  • 0.5 tsp cinnamon ground
  • 0.25 tsp cloves ground
  • 0.25 tsp kosher salt

Equipment

  • 1 3-quart saucepan

Method
 

  1. Combine the cranberries, apples, onion, raisins, brown sugar, vinegar, water, ginger, cinnamon, cloves, and salt in a 3-quart saucepan.
  2. Bring to a boil over medium-high heat.
  3. Reduce the heat to maintain a gentle simmer and cook uncovered for 20 to 25 minutes, stirring often, until the cranberries have burst, the apples are tender, and the mixture has thickened.
  4. Remove from the heat and let cool for 20 minutes before serving.

Notes

For the best texture, stir often as the chutney simmers and watch for the cranberries to burst and the mixture to thicken. Refrigerate in an airtight container for up to 1 week; freezer-friendly. Light brown sugar can be swapped with an equal amount of coconut sugar.