Apple Cranberry Chutney

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.

Course Condiment, Side Dish

Cuisine American

Diet Low Lactose

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 181kcal

Author Jessy Freimann

Equipment

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.

Nutrition