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    Home | Canning Recipes

    Cranberry Apple Chutney

    Dated: August 15, 2018 Last Modified: January 24, 2022 by Sarah Mock 4 Comments. As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links.

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    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.
    Jump to Recipe Pin Recipe Print Recipe
    cranberry apple chutney with ginger
    easy cranberry chutney
    cranberry chutney in a jar

    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. 

    cranberry chutney in a jar

    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!

    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.

    cranberry apple chutney with ginger

    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.

    More cranberry recipes:

    • Cranberry, Almond Biscotti Recipe
    • 24 Recipes Featuring Cranberries
    • Apple, Cranberry, Walnut, Wild Rice Pilaf Recipe

    easy cranberry chutney

    Cranberry Chutney Ingredients:

    • olive oil
    • onion, minced
    • fresh ginger, grated
    • cranberries, frozen or fresh
    • granny smith apple, peeled, cored, fine dice
    • cider vinegar
    • zest and juice of 1 orange
    • light brown sugar, packed
    • whole grain mustard
    • alt
    • red pepper flakes, optional

    Cranberry Apple Chutney Directions:

    1. Heat the oil over medium heat in a medium saute pan. Add the minced onion, grated ginger, diced apple and saute until golden.
    2. Add the remaining ingredients to the saucepan and cook until the cranberries pop, about 10 mins. Remove from the heat and cool.
    3. 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.

    easy cranberry chutney

    Pin to Pinterest:

    cranberry chutney in a jar

    Printable Cranberry Apple Chutney Recipe:

    cranberry apple chutney with ginger

    Cranberry Apple Chutney Recipe

    Sarah Mock
    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.
    4.63 from 8 votes
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    Note From Sarah

    There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

    Prep Time 10 mins
    Cook Time 10 mins
    Total Time 20 mins
    Prevent your screen from going dark, toggle to button to the right to turn GREEN
    Course Side Dishes
    Cuisine American
    Servings 4
    Calories 230 kcal

    Ingredients
      

    • 1 tablespoon 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 teaspoon 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.

    Notes

    I don't let all the cranberries completely cook down. I allow some of them to stay plump giving the chutney more texture.

    Nutrition

    Serving: 1Calories: 230kcalCarbohydrates: 50gProtein: 1gFat: 4gPolyunsaturated Fat: 3gSodium: 351mgFiber: 5gSugar: 39g

    Nutrition Disclosure

    Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

    Tried this recipe?Let us know how it was!

    Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected. SavoringTheGood®

    published august 15 2018

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    About Sarah Mock

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.

    Reader Interactions

    Comments

    1. Sarah

      November 06, 2018 at 11:00 am

      Ooh! I love this with a brie! Great pairing.

    2. Sarah

      November 06, 2018 at 10:37 am

      You nailed the sandwich use! I make it year round just for turkey sandwiches.

    3. Beth Lee

      November 04, 2018 at 4:58 pm

      5 stars
      I love this take on a cranberry side dish. I always make my cranberry orange jam but it's nice to have a more savory and chunky version to put out. Also this would be awesome on sandwiches!

    4. Claire

      November 04, 2018 at 4:57 pm

      5 stars
      I never knew the difference between a relish and a chutney!!!!
      Love learning new things about food.
      I made this over the weekend to serve with a warm brie. It was stella!!!!!
      Will definitely be making another batch for the holidays.

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    Sarah Mock

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    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.
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