Dessert

Cranberry-Apple Chutney Recipe

BySana Jeannette November 10, 2025November 10, 2025

Introduction

Cranberry-Apple Chutney is a deliciously tangy and sweet condiment perfect for adding a burst of flavor to meats, cheeses, or sandwiches. Its warm spices and toasted walnuts provide a lovely texture and depth that elevate any meal.

A white bowl filled with chunky cranberry sauce sits on a white marbled surface. The sauce has three layers of mixed textures: the top layer is bright red cranberry pieces, some whole and some crushed, giving a glossy, juicy look; the middle layer shows small bits of orange peel and golden raisins that add color contrast and texture; the bottom layer is a syrupy red liquid that pools around the edges, making the sauce look thick and rich. A silver spoon is placed inside the bowl, and a blue and white striped cloth is partially visible to the right. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1-1/4 cups sugar
1/2 cup water

1 package (12 ounces) fresh or frozen cranberries
2 large tart apples, peeled and finely chopped

1 medium onion, chopped
1/2 cup golden raisins

1/2 cup packed brown sugar
1/4 cup cider vinegar
1 teaspoon ground cinnamon

1/4 teaspoon salt
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves

1/2 cup chopped walnuts, toasted

Instructions

Step 1: In a large saucepan, bring the sugar and water to a boil over medium heat, stirring to dissolve the sugar completely.
Step 2: Reduce the heat and simmer uncovered for 3 minutes.

Step 3: Carefully stir in the cranberries, chopped apples, onion, golden raisins, brown sugar, cider vinegar, cinnamon, salt, allspice, and cloves.
Step 4: Return the mixture to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes, stirring occasionally, until the chutney thickens to your liking.
Step 5: Remove from heat and stir in the toasted walnuts. Let the chutney cool before serving or storing.

Tips & Variations

Use tart apples like Granny Smith for the best balance of sweetness and acidity.
For a nuttier flavor, substitute walnuts with pecans or omit nuts for a smoother chutney.
Add a pinch of red pepper flakes for a subtle spicy kick.

If you prefer a smoother texture, pulse the chutney lightly in a food processor after cooking.

Storage

Store the chutney in an airtight container in the refrigerator for up to two weeks. For longer storage, freeze in small portions for up to three months. Reheat gently on the stovetop or microwave before serving.

How to Serve

A close-up view of a white bowl filled with chunky cranberry sauce, showing a mix of deep red and bright red pieces of cranberries, along with bits of golden raisins scattered throughout. The sauce looks thick and glossy, with small slices of fruit adding texture. A gold-colored spoon is partially visible, resting inside the bowl. The bowl sits on a white marbled surface with a blue and white striped cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries for this chutney?

Yes, frozen cranberries work just as well as fresh ones. No need to thaw—just add them directly to the saucepan.

Is this chutney suitable for canning?

This recipe can be canned using proper sterilization and processing methods, but it’s recommended to follow safe home-canning guidelines to ensure preservation and safety.