Perfect for your Thanksgiving table my recipe for cranberry apple chutney also has freshly grated ginger, brown sugar, orange zest and an optional kick of heat. By choosing to use fresh cranberries or frozen cranberries you will be making this easy cranberry chutney to go along with your charcuterie and cheese board beyond Thanksgiving.
If you are looking for a cranberry sauce instead of a chutney you are going to want to make my 3 ingredient cranberry sauce. It comes together in 5 minutes. If you still can’t get enough cranberries, you will want to make my cranberry apple pie. A family favorite!
Cranberry Apple Chutney
What is chutney made out of?
A chutney is usually made from a mixture of fruit, spices, sugar, vinegar, a bit of spice and cooked down. The reduction will intensify the flavors, thicken the mixture and the sugar will balance out the tartness. Chutney is great served along side a cheese and charcuterie board, accompany roasted meats or compliment cheeses.
What is the difference between a chutney and relish?
Traditionally, a relish is made with grated or cut up vegetables or fruit, whereas chutney is traditionally made with fruit as the main ingredient. Chutney is a spicy, aromatic condiment that contains fruit, sugar, vinegar and a variety of spices depending on the recipe.
What do you eat cranberry chutney with, besides turkey?
- Warm a round of brie, pour the cranberry chutney over it and serve with crackers
- Have it on a sandwich instead of mayo.
- Puree it and use as a dipping sauce for egg rolls or any fried food.
- Serve it alongside a cheese and charcuterie board.
- Mix it into ground beef or pork and use for meatloaf or sausage roll filling
- Serve it on the side of a meat pie or and empanada
- Serve it with grilled sausages
- With roasted chicken or or fish.
- Puree it and glaze meat, roasted sweet potatoes, butternut squash, etc.
- Serve it alongside a grilled cheese sandwich.
- On a burger, especially veggie burger.
Cranberry Chutney Ingredients:
- 1 Tbsp olive oil
- ½ onion, minced
- 1 inch fresh ginger, grated
- 12 oz cranberries, frozen or fresh
- 1 granny smith apple, peeled, cored, fine dice
- ¼ cup cider vinegar
- zest and juice of 1 orange
- ½ cup light brown sugar, packed
- 1 teaspoon whole grain mustard
- ½ tsp salt
- dash of red pepper flakes, optional
Cranberry Apple Chutney Directions:
- Heat the oil over medium heat in a medium saute pan. Add the minced onion, grated ginger, diced apple and saute until golden.
- Add the remaining ingredients to the saucepan and cook until the cranberries pop, about 10 mins. Remove from the heat and cool.
- The chutney can be stored in the refrigerator for several days.
Notes:
I don’t let all the cranberries completely cook down. I allow some of them to stay plump giving the chutney more texture.
More cranberry recipes:
- Cranberry, Almond Biscotti Recipe
- 24 Recipes Featuring Cranberries
- Apple, Cranberry, Walnut, Wild Rice Pilaf Recipe
- Cranberry Chocolate Popcorn Bark
Printable Cranberry Apple Chutney Recipe:
Cranberry Apple Chutney Recipe
Perfect for your Thanksgiving table my recipe for cranberry apple chutney also has freshly grated ginger, brown sugar, orange zest and an optional kick of heat. By choosing to use fresh cranberries or frozen cranberries you will be making this easy cranberry chutney to go along with your charcuterie and cheese board beyond Thanksgiving.
Ingredients
- 1 Tbsp olive oil
- ½ onion minced
- 1 inch fresh ginger grated
- 12 oz cranberries frozen or fresh
- 1 granny smith apple peeled, cored, fine dice
- ¼ cup cider vinegar
- zest and juice of 1 orange
- ½ cup light brown sugar packed
- 1 teaspoon whole grain mustard
- ½ tsp salt
- dash of red pepper flakes optional
Instructions
-
Heat the oil over medium heat in a medium saute pan. Add the minced onion, grated ginger, diced apple and saute until golden.
-
Add the remaining ingredients to the saucepan and cook until the cranberries pop, about 10 mins. Remove from the heat and cool.
-
The chutney can be stored in the refrigerator for several days.
Recipe Notes
I don't let all the cranberries completely cook down. I allow some of them to stay plump giving the chutney more texture.
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