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.
MMM that sounds really tasty! I don’t care what it’s called, I’ll eat it.
This sounds amazing…love all the flavors in it. I gave two little wooden spoons like that and I use them for many things. ..love them. We do find many good ideas from all our friends with great blogs. Now if I can just remember which one I saw what on! 🙂
With all those spices and the vinegar…my vote is going to chutney! And I’m loving it! I want a chutney and peanut butter sandwich…STAT.
I’ve always wondered what the criteria for chutney was. I love it this of year as it cuts through the heavy food and I guess the vinegar works to do that.
As soon as I saw this I thought about making it for Thanksgiving… sounds really yummy!
Do you know any good beef crock pot recipes?
What a super idea! I love the sweet/sour aspect of this chutney. Regular cranberry sauce can be too sweet, I think. I’ve been trying recipes that combine other flavors and would love to try this one.
I’m always confused as to what to call sauce-like things! And whatever you call this, it sounds incredible. The flavors are just perfect!
This looks great. Ironically I just posted a cranberry maple orange chutney…and just RANDOMLY clicked on your blog today after our Stumble follow ‘meeting’…and I’ve seen you on Pinterest, too, I think! 🙂 That or Instagram?
Thanks for stopping by! I guess good minds think alike! I’m off to check out your chutney… 🙂
This sounds fabulous and like something that my mother-in-law will love. We are having Thanksgiving at their house, I think I’ll try this out!