Impress your friends with this easy Cranberry Apple Chutney recipe. It’s the perfect topping for everything from roasted meats to cheese plates!
Sweet recipes for apples abound but you don't always see a lot of savory recipes for apples.
This Cranberry Apple Chutney is filled with some of fall’s best flavors, including apple, cranberry and ginger. No matter how you use it, the result is an aromatic mashup of sweet, savory and tangy goodness in every bite.
Why this recipe works
- It's SO versatile. This spread/condiment/relish is at home on nearly everything from pork tenderloin to grilled cheese to a simple cheese plate. You'll definitely want to make a double batch.
- It's super easy. Once you chop everything, all you need to do is let it simmer away on the stove.
- It's fridge and freezer friendly. Make a double batch and freeze the extra to use another time. Perfect for when you have an abundance of apples or cranberries to use up.
A few ingredient notes:
- Apples - I like to use a combination of both sweet and tart apples. It gives the chutney a more well-rounded flavor and great texture.
- Cranberries - You can use fresh or frozen cranberries in this recipe.
- Fresh ginger - Do NOT use dry powdered ginger. You will not have the same result. If you can't find a knob of fresh ginger at the store, you can substitute the squeezable minced ginger in bottles in the produce section.
This recipe is mostly hands free with the exception of a bit of chopping.
Place all the ingredients except the cranberries in a saucepan. Bring to a rapid boil then reduce heat and cook at a low boil for 30-35 minutes, stirring occasionally.
Stir in the fresh cranberries and continue to cook for another 10 minutes or until most of liquid is absorbed. You’re looking for a thicker consistency than a jam.
Allow to cool completely before placing in a sealed container. Refrigerate until ready to use.
You can keep chutney refrigerated for up to two weeks.
Chutney freezes beautifully. Make a batch or two of this recipe and freeze the excess for up to 3 months.
These two condiments look similar - chunky, fruity - but they actually taste quite different.
Jam is made from fruit, sugar and usually pectin for thickening. It is almost always sweet and is often slathered on toast, sandwiches and even used as an ingredient in layer cakes.
Chutney is also made from fresh or dried fruit but it also contains vinegar and other spices which make it much more savory in flavor. Chutneys are popular in Indian cuisine but you’ll also see them used as a relish alongside many roasted and grilled meats or as a spread on a cheese board.
Expert tips for making chutney
✘ Fresh ginger is a must in this recipe. The powdered dry stuff in your spice cabinet will not work well here. Knobs of fresh ginger are readily available at most grocery stores, but you can also use the pre-minced, squeezable ginger in bottles if you're crunched for time.
✘ Use a combination of sweet and tart apples for best flavor and texture.
✘ Remove the peppercorns from the chutney before serving, if desired.
✘ Keep refrigerated until ready to use. Can be stored in the refrigerator for up to 2 weeks and frozen for up to 3 months.
One of my favorite ways to use this chutney is on a cheese board. Not only does it add great color, that savory and slightly sweet flavor pairs well with a lot of cheeses.
This Cranberry Apple Chutney is also delicious on top of baked brie. Simply bake the brie, top with the chutney and serve with crackers and baguette slices. It’s a tasty appetizer for parties and looks super fancy. (Want more specifics on how to bake the brie? Follow the brie baking instructions in this Baked Brie with Cranberries recipe
You can also top any number of roasted meats with this chutney. Some of our favorites are grilled pork tenderloin and roasted turkey breast. Or spread a thin layer on your sandwich or grilled cheese for an unexpected pop of flavor.
Looking for more relish and condiment recipes to jazz up your menus?
You can find more of our appetizer recipes in our archives!
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Cranberry Apple Chutney
- 4 cups chopped & peeled apples
- 1 cup chopped onion
- 4 teaspoons minced fresh ginger
- ½ teaspoon whole peppercorns
- 1 cup sugar
- ½ cup cider vinegar
- 1 cup fresh cranberries
- Combine all ingredients except cranberries in medium saucepan. Bring to boil then reduce heat to a low boil and cook for 30-35 minutes, stirring occasionally.4 cups chopped & peeled apples, 1 cup chopped onion, 4 teaspoons minced fresh ginger, ½ teaspoon whole peppercorns, 1 cup sugar, ½ cup cider vinegar
- Add cranberries and cook for another 10 minutes or until most of the liquid is absorbed.1 cup fresh cranberries
- Use a combination of sweet and tart apples for best flavor and texture.
- No fresh ginger? You can use the squeezable minced ginger found in bottles in the produce section instead.
- Both fresh and frozen cranberries work well in this recipe.
- Refrigerate for up to two weeks and freeze for up to three months.
Nutrition info not guaranteed to be accurate.