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.
Today I have a sweet and spicy Cranberry apple chutney. Saw this on Sapna’s blog and had to try it right away because I had all the ingredients needed. Original recipe is from Taste of Home.
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.
Aromatics:
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.
Lets check out what my fellow marathoners have cooked today for BM# 72.
Here are few more interesting recipes with Cranberries that you might like:
Cranberry Pachadi (Cranberry Chutney)
Cranberry Pulihora
Cranberry-Pistachio Cream Scones
Cranberry Apple Chutney
Ingredients
- 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
Instructions
- 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.
Usha
I remember this chutney from Sapana’s blog. Sounds like a yummy dip/chutney. Love that round jar.
srividhya
Love all the ingredients went in there. Cranberry, apple and onion wow. This is one flavor ful chutney
Rajani
Now that you say it, I can imagine it pairing so well with yogurt. The pictures are great, as always
Srivalli
Ah love the bright pretty colour of the chutney…very nice..
Sharmila - The Happie Friends potpourri Corner
Yummy,, That dark red chutney is having such a killer color!! Cant take my Eyes off it!!
Sandhiya
Such a eye appealing chutney,can’t take my eyes from the pictures. Bookmarked to try.
Priya Suresh
Omg, this chutney looks absoutely stunning, cranberry apple chutney tempts me a lot.
Vaishali Sabnani
It is a pretty looking chutney..wish we could get fresh cranberries here..beautiful clicks.
themadscientistskitchen
Wow! that is an awesomely beautiful chutney. Sounds yum too.
Priya
Looks yumm pavani, that gorgeous color is more inviting!
Harini
Interesting spread with cranberries.
sapana
Loved this chutney and ha made a couple of times since then. Thanks for the mention. Yours looks so beautiful dark red and very eye pleasing.
Chef Mireille
great way to utilize seasonal produce
Sandhya Ramakrishnan
What a lovely color of the chutney. My boys would love this with pretzel sticks.
Deborah
I love chutney when I go out to Indian food and am sitting here wondering why I’ve never made it myself! After looking at this recipe, I think it’s time. Thanks for sharing. It looks fantastic.