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Cranberry Apple Chutney

Cranberry apple chutney with thick, jammy spoonable texture made by simmering cranberries, diced apples, and spiced onion in a vinegar-brown sugar syrup. Finished with golden raisins for sweet-tart depth, then cooled and chilled for clean, sliceable serving from the jar.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz fresh cranberries
  • 2 apples peeled and diced
  • 1 small red onion finely diced
  • 0.5 cup golden raisins
  • 0.75 cup brown sugar packed
  • 0.5 cup apple cider vinegar
  • 0.5 cup water
  • 1 tbsp fresh ginger grated
  • 1 tsp ground cinnamon
  • 0.5 tsp ground cloves
  • 0.25 tsp red pepper flakes
  • 0.5 tsp salt

Equipment

  • 1 cast iron skillet

Method
 

Make the syrup
  1. Combine brown sugar, apple cider vinegar, and water in a saucepan over high heat and bring to a boil. You should see steady bubbling across the surface before moving on.
  2. Add red onion, fresh ginger, ground cinnamon, ground cloves, red pepper flakes, and salt. Stir until the spices are evenly dispersed.
  3. Simmer the mixture for 5 minutes. Keep it at a gentle simmer with small bubbles, and stir a few times so the onion softens.
Cook to thick and jammy
  1. Stir in fresh cranberries, apples, and golden raisins. The pot will look thickening as the fruit begins to release juices.
  2. Simmer for 20-25 minutes, stirring often, until the mixture turns thick and jammy. Look for a spoon that leaves slow trails and a glossy, sticky texture.
Cool and refrigerate
  1. Cool completely before transferring to jars. The chutney should thicken further as it cools, looking spoonable and cohesive.
  2. Refrigerate until ready to serve. Serve chilled with turkey, pork, or on a cheese board.

Notes

Pro tip: Stir more frequently during the last 10 minutes to prevent sticking and to help the chutney reach a true jammy consistency. Store in the refrigerator in a sealed container for up to 2 weeks; freeze is not recommended due to texture changes from the fruit. For a lower-sugar option, reduce brown sugar to 1/2 cup and add 1-2 extra tablespoons apple cider vinegar to keep the sweet-tart balance.