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Home » Recipe Index » Autumn Favorites

Cranberry Apple Chutney

Published: Nov 14, 2014 · Modified: Nov 13, 2024 by Olga · This post may contain affiliate links

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This Cranberry Apple Chutney is a perfect blend of tart cranberries, sweet apples, orange, and cinnamon—ideal for Thanksgiving or any time of year. Easy to make ahead, it’s so delicious and versatile too. It pairs beautifully with turkey, bagels, or even as a filling for baked goods.

Cranberry Apple Chutney

This Cranberry Apple Chutney is my twist on a classic. It’s the perfect balance of sweet and tart, with apples, orange, and cinnamon blending together to create a chutney that’s not only fantastic for Thanksgiving dinner but works beautifully in so many other dishes. It’s easy to make, too—nothing complicated here. Just chop an apple, squeeze some orange juice, bring it all to a boil, and you’re almost done! Plus, this chutney can be made ahead of time, which is always a bonus when you’re juggling a million other things for the big meal.

I’ve always loved the tart, bold flavor of cranberries, and while they’re a Thanksgiving and Christmas staple (especially alongside turkey), they’ve got so much more to offer. Too often, we only think of cranberries as a side dish, but there are so many other ways to enjoy them!

And don’t stop at Thanksgiving—make extra! It’s perfect on bagels, as a spread for sandwiches, or even as a filling for pastries. Trust me, you’ll be reaching for this chutney long after the holiday meals are over.

Ingredients:

(Scroll to the bottom of the page for the printable recipe card with all the measurements.)

  • cranberries
    • Fresh is always best for that bright, tangy pop, but if fresh ones are out of season, frozen cranberries will work too.
  • apples
    • I love using Granny Smith for their tartness and firm texture, but any crisp apple will work.
  • orange zest
  • orange juice
    • Using orange zest and juice bring a fresh citrusy note to the chutney. The zest adds a fragrant, zesty kick, while the juice provides a juicy, sweet base.
  • cinnamon stick
    • For that warm, comforting spice, I use a cinnamon stick (or ground cinnamon if you don’t have a stick on hand). The stick adds a subtle flavor, but if you’re short on time, ground cinnamon will do the trick.
  • brown sugar
    • This isn't just any sweetener—brown sugar has a deeper, more complex flavor thanks to the molasses it contains. Feel free to adjust the sweetness to your taste. You can even experiment with honey or maple syrup for a different spin on sweetness.
Ingredients for Cranberry Apple Chutney

How To Make Cranberry Apple Chutney

Note: Before you start, take a moment to prepare your fruit. Wash the cranberries thoroughly and pick out any that are soft or blemished. The best cranberries are firm to the touch and should feel bouncy. Next, zest and juice the orange—this will add a fresh citrusy zing to the chutney.

  1. Combine all the ingredients
    • In a medium saucepan, add the cranberries, diced apples, orange zest, orange juice, cinnamon, and brown sugar.
    • If you want to get creative, you can also toss in some chopped pears, dried apricots, raisins, or a little grated ginger.
    • For a twist on the spices, try a splash of balsamic vinegar, or a pinch of nutmeg, allspice, cloves, or vanilla—it’s all about personalizing the flavor!
  2. Cook the chutney
    • Stir everything together to combine, then bring the mixture to a boil over medium heat. Once it starts bubbling, reduce the heat to a simmer and cover the pot.
    • Let it cook for about 8-10 minutes, stirring occasionally. The apples should soften, the cranberries should pop, and the chutney will thicken into a nice, saucy consistency.
  3. Taste and adjust
    • After the chutney has cooked down, give it a taste and add a bit more sugar if you prefer a sweeter chutney.
    • If you plan to use it as a filling for baked goods, a little extra sweetness can go a long way. Personally, I like to keep it on the tangier side, but feel free to adjust to your taste. Don’t forget to remove the cinnamon stick if you used one!
  4. Cool and enjoy
    • You can serve the chutney warm, or cool to room temperature before serving. It’s great as a side dish with meats, paired with cheeses, or even spread on toast.
How to make cranberry apple chutney tutorial

Serving Suggestions

  • Roast Turkey (Best Turkey Brine)
  • Lemon, Garlic and Herb Roasted Turkey Breast

Use it as a filling in baked goods:

  • Cranberry Walnut Bread
  • Guava and Cream Cheese Pastries (use the cranberry chutney instead of the guava)
Cranberry Apple Chutney

Cranberry Apple Chutney

Olga Klyuchits
This Cranberry Apple Chutney is a perfect blend of tart cranberries, sweet apples, orange, and cinnamon—ideal for Thanksgiving or any time of year. Easy to make ahead, it’s delicious and pairs beautifully with turkey, bagels, or even as a filling for baked goods.
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Course Miscellaneous
Servings 3 cups

Ingredients
  

  • 1 lb cranberries
  • 2 apples I like Granny Smith best, peeled and diced
  • ½ teaspoon orange zest
  • ½ cup orange juice
  • 1 cinnamon stick or ½ teaspoon ground cinnamon
  • ½ cup brown sugar more or less to taste

Instructions
 

  • Place all the ingredients in a medium saucepan. Mix to combine.
  • Bring to a boil, reduce the heat to a simmer and cook 8-10 minutes, covered, until the apples are softened and the cranberries are cooked through and the consistency is somewhat saucy. Most of the cranberries should have popped and the mixture will have thickened. Discard the cinnamon stick.
  • Taste the chutney and add more sugar if you like. I like this chutney on the tart side, but you can add more sugar if you'd like.

Notes

Feel free to get creative with the ingredients! You can toss in some chopped pears, dried apricots, raisins, or even a bit of grated ginger for extra depth and flavor. If you want a little crunch, chopped walnuts make a great addition too.
For a twist on the spices, try adding a splash of balsamic vinegar for a touch of acidity, or experiment with grated nutmeg, allspice, cloves, or a hint of vanilla to give your chutney a unique flair. The possibilities are endless!
 

 

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Related

More Autumn Favorites

  • Slow Cooker Apple Cider
  • Cabbage Meatball Soup
  • Pryaniki - Russian Honey Spice Cookies
  • Pumpkin Tiramisu

Comments

  1. Julie says

    June 04, 2015 at 4:14 pm

    Hi Olga,
    This chutney looks absolutely delicious . I'm going to try this recipe with frozen cranberries.

    Reply
    • olgak7 says

      June 06, 2015 at 6:42 pm

      Great idea, Julie.

      Reply
  2. Natasha says

    December 21, 2014 at 12:33 am

    Hi Olga,
    What do u serve this with?

    Reply
    • olgak7 says

      December 21, 2014 at 6:04 pm

      You can serve it with many things, Natasha. Serve with roast turkey, duck, meat. You can also eat it just the way it is or in yogurt, on top of toast or use it as a filling in pastries, cookies or cakes.

      Reply
  3. Karen says

    November 29, 2014 at 2:57 pm

    I make a raw cranberry-orange relish that is amazingly simple and super delicious. This does sound great. I'm going to be making another triple batch of my relish, will get extra crans and make this too!

    Thanks! 🙂

    Reply
    • olgak7 says

      December 01, 2014 at 9:03 am

      I hope you enjoy it, Karen:).

      Reply
  4. Lena says

    November 26, 2014 at 12:09 pm

    So excited to make this for Thanksgiving! 🙂

    Reply
    • olgak7 says

      November 26, 2014 at 1:44 pm

      Happy Thanksgiving, Lena!

      Reply

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