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Cranberry Apple Chutney Recipe
Sarah Mock, savoring a glass of red wine, smiles warmly indoors near a staircase. With her long brown hair and light blouse, she exudes relaxed elegance in this candid headshot.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.
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cranberry apple chutney with ginger
Prep Time10 minutes
Cook Time10 minutes
Prep Time20 minutes
servings4

Ingredients

  • 1 tablespoon olive oil
  • ½ onion minced
  • 1 inch fresh ginger grated
  • 12 Ounces cranberries frozen or fresh
  • 1 granny smith apple peeled, cored, fine dice
  • ¼ Cup cider vinegar
  • zest and juice of 1 orange
  • ½ Cup Brown Sugar packed
  • 1 Teaspoon whole grain mustard
  • ½ teaspoon salt
  • dash of red pepper flakes optional

Instructions

  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.

Nutrition

Serving: 1 | Calories: 230kcal | Carbohydrates: 50g | Protein: 1g | Fat: 4g | Polyunsaturated Fat: 3g | Sodium: 351mg | Fiber: 5g | Sugar: 39g

Notes

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