Cranberry Apple Chutney

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 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

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.

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.

📝 Frequently asked questions, answers and tips:

👩‍🍳 Chef Tip

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

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

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Course Side Dishes

Cuisine American

Servings 4

Calories 230 kcal

Ingredients

  

1x2x3x

• ▢ 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.

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published august 15 2018

👩🏻‍🍳 Sarah Mock

CEO/Owner/Founder/Culinary Blogger

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.