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Cranberry Apple Chutney

A delightful tangy twist paired with the sweet crunch of apples, this easy-to-make chutney elevates any meal and is perfect for gatherings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Condiment, Side Dish
Cuisine: American, Indian
Calories: 90
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups fresh cranberries (rinsed and picked through)
  • 2 apples (peeled, cored, and diced)
  • 1/2 cup onion (finely chopped)
  • 1 cup sugar (preferably brown for a hint of caramel)
  • 1/2 cup apple cider vinegar (for that lovely tang)
  • 1 teaspoon ground ginger (fresh or dried)
  • 1/2 teaspoon cinnamon (for warmth)
  • 1/4 teaspoon nutmeg (optional for depth)
  • 1/2 cup raisins (for natural sweetness)
  • Salt and pepper to taste

Method
 

Preparation
  1. Gather all of your ingredients. Peel and dice the apples, finely chop the onion, and rinse the cranberries.
Cooking
  1. In a medium saucepan over medium heat, sauté the onions until they become soft and translucent—about 5 minutes.
  2. Add the cranberries, diced apples, sugar, apple cider vinegar, ground ginger, cinnamon, and nutmeg into the saucepan. Stir until well combined.
  3. Let the mixture come to a gentle simmer. Cook for about 15-20 minutes or until the cranberries burst and the apples soften, stirring occasionally.
  4. In the last 5 minutes of cooking, fold in the raisins.
  5. Season with salt and pepper to taste, then remove from heat and let cool slightly.
  6. Transfer the chutney to a jar or airtight container and allow it to cool completely before sealing.

Notes

Your homemade Cranberry Apple Chutney can be stored in the refrigerator for up to two weeks or frozen for up to 6 months. Let it sit for a few hours or overnight before serving for enhanced flavor. Avoid overcooking to retain apple texture.