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Cranberry Apple Chutney

Cranberry apple chutney simmers fresh cranberries, apple, and warm spices into a thick, glossy condiment. The cranberries burst and the apple softens, while cooling helps the chutney set up further.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling 20 minutes
Total Time 1 hour
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

  • 1 bag (12 oz) fresh cranberries rinsed and picked over
  • 1 apple medium, peeled, cored, and cut into 1/2-inch pieces
  • 0.5 cup yellow onion finely chopped
  • 0.75 cup light brown sugar packed
  • 0.5 cup apple cider vinegar
  • 0.25 cup water
  • 1 tsp fresh ginger peeled and finely grated
  • 0.5 tsp ground cinnamon
  • 0.25 tsp kosher salt

Equipment

  • 1 3-quart saucepan

Method
 

  1. Combine the cranberries, apple, onion, brown sugar, vinegar, water, ginger, cinnamon, and salt in a 3-quart saucepan.
  2. Bring to a boil over medium-high heat.
  3. Reduce the heat to maintain a gentle simmer and cook uncovered for 20 to 25 minutes, stirring often, until most cranberries have burst, the apple is tender, and the mixture is thick and glossy.
  4. Remove from the heat and let cool for 20 minutes; the chutney will thicken as it cools.

Notes

Stir often as the chutney simmers to help it cook evenly, and let it cool fully for the thickest texture. Refrigerate in an airtight container for up to 1 week or freeze for up to 3 months. For a refined-sugar-free variation, use an equal amount of coconut sugar instead of brown sugar.