Cranberry Apple Chutney is a spicy and flavorful dish with the addition of warm spices. It’s great to serve for Thanksgiving or as a spread.
Cranberries & Apples:
Cranberries are everywhere during Thanksgiving and this time of the year. I froze some cranberries after Thanksgiving and used them in the chutney here. Adding apples to the chutney cuts through the tartness of cranberries balancing the whole dish.
The recipe also has some warm spices making it so fragrant and flavorful. It smells amazing when making this chutney. It tastes sweet, tart, spicy and delicious, all at the same time.
The consistency of the chutney is up to you. If you like it chunky, then leave it chunky otherwise mash it with a potato masher or the back of the spoon until nice and smooth.
How to Serve this Cranberry Chutney:
Cranberry chutney is usually made for Thanksgiving. But this spicy sweet chutney can be served around the year. It is great to serve with tortilla chips, rotis, parathas and mixed with cream cheese as a spread.
I’ve even mixed it with my yogurt, topped with granola and ate it for breakfast. It keeps for up to 2~3 weeks in the fridge.
Here are few more interesting recipes with Cranberries that you might like:
Cranberry Apple Chutney
- 1 cup Fresh Cranberries
- 1 Medium Apple, chopped
- 1 Small Onions, finely chopped
- ½ cup sugar
- ¼ cup water
- 2 tbsp Golden Raisins
- 3 tbsp Light Brown Sugar
- 2 tbsp apple cider vinegar
- ½ tsp Ground Cinnamon
- Pinch Ground Allspice
- Pinch Ground cloves
- To taste salt
- 3 tbsp Walnuts, toasted and chopped
- In a large saucepan, bring sugar and water to a boil on medium flame. Reduce the heat, simmer uncovered for 2 minutes.
- Stir in the cranberries, apples, onion, raisins, brown sugar, vinegar, cinnamon, salt, allspice and cloves.
- Bring to a boil. Reduce the heat and simmer uncovered for 15~20 minutes or until it reaches the desired consistency, stirring occasionally.
- Serve warm or cold.