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Cranberry Apple Chutney

Cranberry apple chutney made with a stovetop simmer for a thick, jammy texture with tender diced apples and golden raisins. Spiced with ginger, cinnamon, cloves, and a touch of red pepper flakes for a balanced sweet-tart finish.
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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: 88
Ingredients Equipment Method Notes

Ingredients
  

Cranberry apple chutney
  • 12 oz fresh cranberries
  • 2 apples peeled and diced
  • 1 red onion small, finely diced
  • 0.5 cup golden raisins
  • 0.75 cup brown sugar packed
  • 0.5 cup apple cider vinegar
  • 0.5 cup water
  • 1 tbsp fresh ginger grated
  • 1 tsp ground cinnamon
  • 0.5 tsp ground cloves
  • 0.25 tsp red pepper flakes
  • 0.5 tsp salt

Equipment

  • 1 Dutch oven

Method
 

Cook the base
  1. In a saucepan, combine brown sugar, apple cider vinegar, and water, then bring to a boil over medium-high heat. Look for a rolling boil where bubbles stay active across the surface.
  2. 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 and watch for the onions to soften slightly.
Simmer until thick
  1. Stir in fresh cranberries, apples, and golden raisins so everything is evenly coated. The fruit should start releasing juices immediately after adding.
  2. Simmer for 20-25 minutes, stirring often, until thick and jammy. You should be able to drag a spoon through the mixture and have it hold the path briefly before slowly filling back in.
Cool and serve
  1. Cool the chutney completely, then refrigerate until chilled. Use room-temperature cooling before covering to avoid condensation in the jar.
  2. Serve chilled with turkey, pork, or on a cheese board. Spoon it so the chutney looks thick, chunky, and glossy with visible cranberries and raisins.

Notes

Pro tip: for the thickest chutney, keep stirring during the final 10 minutes so the sugars don’t stick to the pan. Store covered in the refrigerator for up to 2 weeks; freeze for up to 3 months for best quality. For a lower-sugar option, replace brown sugar with a 1:1 baking-style sugar substitute and simmer until it reaches the same jammy consistency.