Apple and cranberry chutney is another perfect, seasonal dish for fall! This recipe focuses on the healthy and delicious organic apples we’re able to enjoy in the fall. Of course, you can use whichever type of apple you have available, but I always try to make it as easy as possible.
This simple recipe for Cranberry Apple Chutney takes your main dish to a whole new level. Serve it over pork, chicken, or turkey. It’s also a great side dish recipe to serve at Thanksgiving and other holiday meals!
I have a confession. I absolutely love cranberry sauce out of a can. The jelly cranberry sauce. The cranberry sauce that comes out of the can in one solid piece with the impression of the inside of the can all around its edges. Cranberry sauce that doesn’t resemble sauce what-so-ever. I love it. So much so, that I had no interest in attempting to make my own. That chunk of jelly was all I needed.
Then, one day, I finally came to my senses and decided to give homemade cranberry sauce a try. I liked it. I didn’t love it. There was orange juice in the recipe that I had made and I just didn’t really care for it. And so, I went back to my beloved canned jellied cranberry sauce.
Having used cranberries in several recipes, like my Apple Cranberry Walnut Stuffing and Cranberry Walnut Cups, I felt like I was at a point where I could make my own cranberry sauce recipe. But, I didn’t really want it to be a traditional cranberry sauce, so I opted to take the chutney route.
What’s the Difference Between Cranberry Sauce and Cranberry Chutney?
I decided to do a little research into the difference between cranberry sauce and cranberry chutney. I thought that a chutney was just more chunky, but there is a bit more to it than that.
Cranberry sauce typically contains more sweet ingredients, like sugar and orange juice and cinnamon. It can be smooth or a bit chunky depending on your own personal preferences.
Cranberry chutney, on the other hand, includes the use of a vinegar and more savory ingredients along with fruit. It tends to include plenty of chunks of fruits and vegetables along with spices.
I decided to add apples, golden raisins, and shallot to bring tons of flavor to this Cranberry Apple Chutney recipe. I may never go back to canned cranberry sauce ever again.
What to Serve With Cranberry Apple Chutney
There are so many ways you can use this Cranberry Apple Chutney! Some ways to enjoy this delicious chutney include:
- Spooning it over pork, chicken, or turkey.
- Serving it as a stand alone side dish.
- Using it in a Turkey Quinoa Bowl (or something similar).
- Spooning it over ice cream.
- Mixing it into oatmeal.
And so much more!
Tips and Techniques
- Store extra Cranberry Apple Chutney in an air-tight container in the refrigerator for up to 10 days.
- You can also freeze this Cranberry Apple Chutney in freezer bags for up to 2 months.
- To use frozen Cranberry Apple Chutney, first thaw it in the refrigerator overnight. Then enjoy it chilled, or warm gently over medium heat on the stove.
Apple, cranberry and orange chutney
- 5 cloves
- 1 cinnamon quill
- 2 star anise
- 2 tablespoons olive oil
- 2 onions, finely chopped
- 2 garlic cloves, finely chopped
- 1/4 cup (55g) brown sugar
- 1 teaspoon mixed spice
- 1/2 teaspoon ground ginger
- 1 1/2 cups (375ml) apple cider vinegar
- 1 1/2 cups dried cranberries
- 6 large apples, peeled, chopped
- Finely grated zest and juice of 1 orange
- 2 tablespoons brandy
- 1.Place cloves, cinnamon and star anise on a small square of muslin or clean Chux, then tie with kitchen string to form a parcel. Set aside.
- 2.Heat oil in a large pan over medium heat. Cook onion and garlic, stirring, for 3-4 minutes until softened. Stir in sugar, mixed spice, ginger, vinegar, cranberries, apple, zest and juice, brandy, spice parcel and 1 cup (250ml) water. Bring to a boil over medium-high heat, then reduce heat to low and simmer, stirring occasionally, for 1-1 1/2 hours until reduced by one-third. Cool slightly, then spoon chutney into sterilised jars (see notes).
Easy Cranberry Apple Chutney
Made in 20 minutes, with just 10 ingredients, this delicious cranberry apple chutney is gluten-free and refined sugar-free. It is a versatile chutney that is simply scrumptious served with crackers and cheese, roti and curry, or even as a condiment at your holiday gatherings.
This easy cranberry apple chutney is a harmonious blend of flavors. It is tantalizingly tart, slightly spicy, and scrumptiously sweet. This chutney is a nutritious recipe that is gluten-free and refined sugar-free. You can have this chutney ready in about 20 minutes. And, you only need 10 pantry-staple ingredients to make it.
What are the ingredients needed to make this cranberry apple chutney?
You will need the following 10 ingredients to make this tasty chutney:
I used fresh cranberries in this recipe. You could also use frozen cranberries if you like.
- An apple
A beautiful, peeled, Fuji apple made its way into this cranberry apple chutney. Fuji apples are one of my favorite apple varieties, and that’s why I used one in this. You could use any other apple you wish, however, if you use a granny smith apple, you might want to add in a bit more maple syrup to balance off the tartness.
- Red wine vinegar
I like using red wine vinegar in my chutney recipes as it is bold and tangy. If you do not have red wine vinegar on hand, you could also use white vinegar as well.
- Maple syrup
I prefer the subtle taste and sweetness of maple syrup. If you prefer, you can use brown sugar instead or even honey.
- Red onion
Half a red onion is all I used in this dish. However, if you don’t have any red onions on hand, no worries, you can use a yellow one instead.
A small knob of fresh ginger adds a bit of a kick to this dish – as well as a boat load of nutrition.
Fresh garlic is a must in this recipe. Garlic powder would not be a good substitute.
- Orange zest
A little bit of orange zest goes a long way in this dish.
Coriander adds a delicious smoky taste to this dish and harmoniously unites the other flavors.
And, cayenne powder lends a bit of heat to this dish. If you do not like spicy chutneys, then do not eliminate this completely. Instead, add 1/2 the amount in.
Rounding off this dish is a pinch of salt and pepper.
Over the last 4 months, I have been slowly adjusting to life as an empty nester. For the most part, I feel I am doing a decent job. But, now and then, I forget I am a household of one.
Sometimes, that forgetfulness results in me bringing home family-size packages of paper towels and toilet paper from Costco. The last time I checked, paper towels and toilet paper don’t seem to have an expiry date, so this isn’t too bad.
But, there are other times when that forgetfulness results in me bringing home way too many veggies and fruits after wandering the produce aisles at Sprouts. And then find myself mass cooking all the things! And, this is how this cranberry apple chutney happened.
After making a batch of some apple chutney, I still had more apples than I could eat, so I decided to try out a spin on that apple chutney by adding in some cranberries and playing around with the spices.
And voilà – this scrumptious cranberry apple chutney was born.
What do you eat cranberry apple chutney with?
You can serve this easy chutney on a cheese board along with some crackers and cheese.
This chutney also pairs well with meats and vegetables. In fact, this would be fantastic with your holiday turkey or ham or plant-based main dish. If you want to shake up your cranberry sauce this year, hey, why not replace it with this cranberry apple chutney instead?
I have also enjoyed this cranberry apple chutney with some roti and curry or as an accompaniment to this quinoa salad.
Do you serve chutney warm or cold?
This cranberry apple chutney is best served at room temperature. But, it is delicious cold as well. In fact, I might have enjoyed several spoonfuls of this straight up, right out of the fridge.
Does chutney improve with age?
This cranberry apple chutney is delicious on day 1. But, it tastes even better on days 2 and 3 as all the flavors mature.
How do you store this chutney?
You can store this chutney in an airtight jar, in your fridge, for up to 2 weeks. You can even freeze some of this by storing it in an airtight container. If sealed well before freezing, this chutney can stay fresh for up to 2 months or so.