Rating: 4.5 stars 4.6
209 Ratings
  • 5 star values: 158
  • 4 star values: 34
  • 3 star values: 11
  • 2 star values: 2
  • 1 star values: 4

This cranberry chutney with apples, raisins, and spices is fragrant and chunky. It's perfect for spooning over turkey tenderloins or serving alongside your Thanksgiving turkey as an alternative to your regular cranberry sauce. Try it on leftover turkey sandwiches too!

Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
20
Yield:
2 1/2 cups
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Skip the sauce this year and opt for cranberry chutney. This simple recipe is easy to make with simple ingredients, full of fruity flavor, and a welcome addition to any holiday table. 

What Is Chutney?

A chutney is a chunky spread that's made by slowly cooking chopped fruits or vegetables. The condiment, which originated in India, has regional variants all over the world. Sweet chutneys (like this one!) often feature fruits, sugar, vinegar, and spices. Chutney is used as a spread, condiment, or ingredient. 

Cranberry Chutney Ingredients

Here's what you'll need to make this sweet cranberry chutney recipe: 

· Water and Sugar: This sweet, fruity chutney starts with a base of water and sugar. 
· Cranberries: Look for fresh cranberries that are firm, plump, and blemish-free. 
· Apples: Opt for an apple on the tangier side (such as Granny Smith) or something that's sweet-tart (such as Honeycrisp or Gala). 
· Vinegar: Apple cider vinegar adds much-needed acidity. 
· Raisins: Raisins give this chutney nice texture and welcome bursts of sweetness. 
· Spices: This flavorful cranberry chutney is spiced with cinnamon, ginger, allspice, and cloves. 

How to Make Cranberry Chutney

It truly couldn't be simpler to make this cranberry chutney. You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect: 

Bring the water and sugar to a boil. Add the remaining ingredients and bring to a boil again. Reduce the heat and simmer, stirring often, for about 10 minutes. Transfer the chutney to a bowl, cover, and let come to room temperature before serving. 

Can You Make This Cranberry Chutney Ahead of Time?

Yes, you can make this chutney up to two days in advance. Store it in an airtight container in the fridge and bring to room temperature before serving. 

How to Store Cranberry Chutney

Store the cranberry chutney in an airtight container in the refrigerator for up to 10 days. 

Can You Freeze Cranberry Chutney?

Yes! Pour the chutney into freezer bags, then lay flat in the freezer. Label with the date and freeze for up to months. Thaw in the refrigerator. 

Allrecipes Community Tips and Praise

"I had company and was stuck for an appetizer," says one Allrecipes community member. "I poured the chutney over cream cheese and served it with crackers. It was a great hit!!"

"Excellent departure from the usual canned cranberry sauce," according to 

ESPRESSOME. "This is now my family's favorite for the holidays. The sauce was perfect — thick enough to add to leftover turkey, cream cheese, and cranberry sandwiches the next day!"

"I made this twice, using Granny Smith apples and golden raisins," says karenrain. "The first time I made the dish, I followed the recipe as written and loved it. The second time, I reduced it for 10 minutes more to acquire a thicker texture and loved it even more. The flavors blend well and it tastes good on turkey, chicken, fish, and pork."

Editorial contributions by Corey Williams

Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring water and sugar to a boil in a medium saucepan over medium heat. Add cranberries, apples, cider vinegar, raisins, cinnamon, ginger, allspice, and cloves. Return to a boil, then reduce heat and simmer gently, stirring often, for 10 minutes.

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  • Pour mixture into a mixing bowl. Place plastic wrap directly on the surface of the fruit. Let cool to room temperature before serving.

Tips

To make this ahead, follow recipe above, then refrigerate chutney for 1 to 2 days. Bring to room temperature again before serving.

Nutrition Facts

52 calories; protein 0.2g; carbohydrates 13.4g; fat 0.1g; sodium 1.2mg. Full Nutrition
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