This sweet and spicy Cranberry Apple Chutney is a very easy to make recipe. It is perfect to serve for Thanksgiving dinner or at any holiday party. The warm spices make it flavorful and delicious.
Cranberries are everywhere during fall & winter and especially during Thanksgiving. I usually buy a big bag of them from Costco, use half and freeze the other half.
I love the inherent tart flavor of cranberries. The tartness works beautifully in many Indian dishes like this cranberry pulihora or this spicy cranberry pachadi (chutney). I also love the sweetened ones in recipes like this almond cranberry biscotti or these oatmeal chocolate cranberry cookies.
The addition of apples balances the the tartness of the berries beautifully. Warm spices make this cranberry apple chutney fragrant and flavorful.
The whole house smells amazing when making this chutney. It tastes sweet, tart, spicy and delicious, all at the same time. A perfect dish to serve for Thanksgiving or for any holiday party.
Why I love this recipe
- easy recipe
- fragrant and flavorful
- perfect for any holiday meal
- unlimited ways of serving
- great to make ahead
Ingredients
- Fresh Cranberries – avoid mushy, wrinkled, discolored berries
- Apple – any variety can be used
- Onion
- Sugar
- Raisins
- Apple cider vinegar – can be subbed with red wine or white wine vinegar
- Spices – ground cinnamon, allspice and cloves
- Salt
- Walnuts
Instructions
In a medium size saucepan on medium heat, bring sugar and water to a boil. Simmer uncovered for 2 minutes.
Stir in the cranberries, apples, onion, raisins, 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 mixture thickens, stirring occasionally.
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.
Serve warm or cold. Store in an airtight container for up to 2 weeks.
How to Serve Cranberry Chutney:
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.
Cranberry chutney is usually made for Thanksgiving. But this spicy sweet chutney can also be served around the year. It is great to serve with tortilla chips, rotis, parathas and mixed with cream cheese as a spread.
Tips
- Apple cider vinegar can be subbed with red wine or white wine vinegar.
- Adjust the amount of sugar depending on the tartness of the cranberries.
- The consistency of this sweet cranberry chutney is personal choice. You can leave it chunky or use a potato masher or the back of the spoon to mash into a smooth paste.
- The chutney can be stored in an airtight container for up to 2 weeks in the refrigerator or frozen for up to 2 months.
More delicious holiday recipes to try
- Swedish Christmas Porridge
- Holiday hoska
- Hot chocolate (using ganache)
- Indian style vegetarian dinner hosting tips
- Apple ricotta cake
- Lentil salad with cranberries and walnuts
Cranberry Apple Chutney
Ingredients
- 1 cup Fresh Cranberries
- 1 Medium Apple, chopped
- 1 Small Onion, finely chopped
- ¼~⅓ cup Sugar
- ¼ cup Water
- 2 tablespoons Golden Raisins
- 2 tablespoons Apple cider vinegar
- ½ teaspoon Ground Cinnamon
- Pinch Ground Allspice
- Pinch Ground cloves
- To taste Salt
- 2 tablespoons Walnuts, toasted and chopped
Instructions
- In a medium size saucepan on medium heat, bring sugar and water to a boil. Simmer uncovered for 2 minutes.
- Stir in the cranberries, apples, onion, raisins, 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 mixture thickens, stirring occasionally.
- Serve warm or cold. Store in an airtight container for up to 2 weeks.
Notes
- Apple cider vinegar can be subbed with red wine or white wine vinegar.
- Adjust the amount of sugar depending on the tartness of the cranberries.
- The consistency of this sweet cranberry chutney is personal choice. You can leave it chunky or use a potato masher or the back of the spoon to mash into a smooth paste.
- The chutney can be stored in an airtight container for up to 2 weeks in the refrigerator or frozen for up to 2 months.
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.