Cranberry Apple Chutney
Nov 14, 2011, Updated Jun 03, 2022
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This simple cranberry apple chutney will jazz up your holiday table and give you a break from the same boring canned cranberry sauce.
One of the greatest things about being a food blogger is that I get to read a lot of other food blogs. We are a tight knit community and we support each other all the time. This means I spend hours a day reading blogs and leaving comments. This also means I look at delicious recipes each and every day. Not a bad job if I say so myself.
Not so long ago I came across a recipe that gave me the inspiration for this dish. Winnie, a fabulous blogger (and awesome person in general) writes at the blog Healthy Green Kitchen. I saw her post for Apple Dried Cherry Chutney and decided I wanted to try making a chutney. Since I know nothing about making a chutney I just winged it. I read online that a chutney contains vinegar and that is what categorizes it as a chutney. I have no idea whether or not that is true. To be honest, I don’t really care. I’m calling this a chutney…or maybe a relish….what do you think?
There is added sweetness to the dish but I wanted to make sure it came off more savory than sweet. With the cranberries and vinegar it has a level of tartness that paired lovely with maple syrup glazed pork chops and would also be lovely at any Thanksgiving table. It would be a welcomed change to the normal canned variety of cranberry sauce…
Cranberry Apple Chutney
This simple cranberry apple chutney will jazz up your holiday table and give you a break from the same boring canned cranberry sauce.
Yield: About 2-3 cups
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients:
- 12 ounces bag cranberries
- 3 medium apples, peeled, cored, 1 inch chopped
- 1/2 cup chopped red onion
- 1 cup dry red wine
- 1 cup water
- 1/2 cup brown sugar
- 1/4 cup honey
- 1 tablespoon orange zest
- 1 tablespoon champagne vinegar
- 1/2 teaspoons cinnamon
- 1/4 teaspoon allspice
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
Source: Nutmeg Nanny
Directions:
Add all ingredients to a large pot (I used my enabled cast iron pot) and cook on medium heat for 30-35 minutes. Until cranberries have broken down and the mixture has thickened a bit.
I copied a similar recipe for next year….love the sweet/sour aspect of this chutney. I’ve already made (and frozen) my sauce for this year, but will be considering this for next year. My family is so very traditional, but now the kids are older, they are more willing to experiment.
great idea! i’m a major fan of all things chutney, and this is a must-try variation!
this looks delicious and so perfect for the holidays!
Your apple cranberry chutney sounds fantastic! I really like the idea of combining apples with cranberries. This would be nice with most roast meat dishes.
AMAZING RECIPE! I made it for Thanksgiving this year and it was an instant hit. Thank you so much for sharing! I can’t wait to look through the rest of your website and see what other great recipes you have. keep up the good work!
I’m so glad everyone enjoyed it! Thank you for letting me know 🙂
Ick, you are so right – mealy apples are the worst! But I love good apples, and along with brussels sprouts and bacon, this sounds like the most delicious salad.