This apple cranberry chutney blends tart cranberries, sweet apple, and citrus with warm spices for a vibrant holiday side. It’s ready in 30 minutes and can be made ahead for easy prep.
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Why You’ll Love This Cranberry Apple Chutney
Growing up, I was firmly on team canned cranberry sauce. I refused to even taste the fresh kind, and now I totally get how frustrating that is. I see the same thing with my girls. But once I finally tried a homemade chutney, I realized what I’d been missing.
This recipe is the perfect mix of sweet, tart, and savory. The cranberries pop as they cook, the apples and citrus add brightness, and the warm spices round it all out. Best of all, it’s incredibly simple to make and actually tastes better if you prepare it ahead of time… holiday win! Here’s why this chutney deserves a spot on your table:
- Works for turkey, sandwiches, and cheese boards
- Fresh, vibrant flavors you just can’t get from a can
- Ready in about 30 minutes
- Make-ahead friendly
Ingredient Information And Substitutions
- Cranberries- Use fresh or frozen, no need to thaw if using frozen.
- Apple- Adds sweetness and texture. A pear will also work nicely.
- Orange- Both zest and supremes bring citrusy brightness. You could swap in tangerine or clementine.
- Shallot- Brings a mild savory balance. Onion also works.
- Cinnamon- Warm and cozy spice.
- Cloves- Adds depth. Use sparingly or replace with a pinch of allspice.
- Brown sugar- Balances the tartness. White sugar is a fine substitute.
- Coarse mustard- Adds a little tang and depth. Dijon is a good swap.
- White wine vinegar- Brightens the chutney. Apple cider vinegar works too.
- Walnuts- Add crunch. Pecans or almonds make a nice alternative.
- Olive oil- Keeps the shallots from sticking as they cook. Any neutral oil works in a pinch.
- Kosher salt- Rounds out all the flavors.
- Black pepper- Adds just the right hint of spice.
How To Make Cranberry Chutney
Step 1- Saute the shallot.
Warm the olive oil in a saucepan over medium heat. Add the diced shallot and cook for a few minutes until softened. Sprinkle in the cinnamon and cloves and stir until fragrant, about a minute.
Step 2- Mix in fruit and liquids.
Stir in the orange zest, chopped orange segments, diced apple, brown sugar, mustard, vinegar, and water. Cook until the sugar dissolves.
Step 3- Cook the cranberries.
Add the cranberries and bring everything to a gentle boil. Cook for about 10 minutes, stirring now and then, until the berries burst and the chutney thickens.
Step 4- Finish with walnuts.
Stir in the walnuts, season with salt and pepper, and cook for one more minute. Remove from heat and let cool. Serve at room temperature or chilled.
Frequently Asked Questions
The cranberries naturally release pectin as they cook, so the chutney thickens by itself. Just simmer until the berries burst and the mixture reduces a little. It also thickens a bit more as it cools.
You can make it up to three days in advance. The flavors actually get better as it sits!
Start by cutting off the top and bottom so the orange sits flat. Use a sharp knife to slice away the peel and all the white pith. Then, cut along the membranes on each side of a wedge to release clean, juicy segments without any bitterness.
Tips For Making Fresh Cranberry Relish
- You’ll know the chutney is ready for the last step when the cranberries begin to burst. The sauce should look glossy and slightly thickened.
- Give it a taste before finishing. If it feels too tart, stir in a little extra sugar. If you want more tang, add a splash of vinegar.
- This chutney works served warm, at room temperature, or chilled. I like to make it a day or two ahead because the flavors deepen as it rests.
- Try switching up the flavors. A pinch of ginger, cardamom, or even a splash of red wine makes this chutney feel a little different without any extra effort.
- Ingredients to prep ahead- Dice the shallots, wash the apple and orange, and chop the walnuts.
- Leftovers and storage- Store in an airtight container in the fridge for up to a week. It reheats nicely, but I think it’s just as tasty chilled.
What To Serve With Easy Cranberry Relish
My favorite way to enjoy this chutney is with Thanksgiving turkey, but it’s so much more versatile than that. It’s delicious tucked into a sandwich with leftovers, stirred into chicken salad, or spooned over baked brie. You can even serve it on a cheese platter for a festive appetizer. To round out a full holiday meal, try pairing it with:
- Roasted Spatchcock Glazed Turkey with Bourbon
- Phyllo Cups
- Grilled Balsamic Asparagus
- Copycat Panera Chicken BBQ Salad
Other Cranberry Recipes To Try
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Apple Cranberry Chutney
Ingredients
- 1 Tablespoon olive oil
- 1 shallot, diced
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 1 orange, zest reserved and then peeled, supremed and chopped.
- 1 apple, peeled, cored and diced
- ½ cup brown sugar
- 1 Tablespoons course mustard
- ⅓ cup white wine vinegar
- ½ cup water
- 12 ounces cranberries (fresh or frozen)
- ¾ cup chopped walnuts
- ½ teaspoon Kosher salt, to taste
- ¼ teaspoon Ground black pepper, to taste
Instructions
- Heat oil in a medium pan over medium heat. Add shallot and sauté until softened stirring periodically, about 3 minutes.
- Stir in cinnamon and cloves and cook for 1 more minute until fragrant.
- Add orange zest, diced orange supremes, apple, brown sugar, coarse mustard, vinegar and water. Stir until sugar is dissolved.
- Add cranberries and raise heat to medium high to bring to a boil.
- Cook for 10 minutes stirring periodically until the berries burst and chutney has thickened.
- Stir in walnuts and add salt and pepper to taste.
- Cook for 1 more minute then remove from heat and cool completely. Serve chilled or at room temperature.
Video
Notes
- You’ll know the chutney is ready for the last step when the cranberries begin to burst. The sauce should look glossy and slightly thickened.
- Give it a taste before finishing. If it feels too tart, stir in a little extra sugar. If you want more tang, add a splash of vinegar.
- This chutney works served warm, at room temperature, or chilled. I like to make it a day or two ahead because the flavors deepen as it rests.
- Try switching up the flavors. A pinch of ginger, cardamom, or even a splash of red wine makes this chutney feel a little different without any extra effort.
- Ingredients to prep ahead- Dice the shallots, wash the apple and orange, and chop the walnuts.
- Leftovers and storage- Store in an airtight container in the fridge for up to a week. It reheats nicely, but I think it’s just as tasty chilled.
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