Cranberry Chutney


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!

A low angle super close up view of a bowl full of cranberry chutney
Prep Time:
5 mins
Cook Time:
20 mins
Total Time:
25 mins
2 1/2 cups

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


  • 1 cup water

  • ¾ cup white sugar

  • 1 (12 ounce) package fresh cranberries

  • 1 cup diced peeled apples

  • ½ cup cider vinegar

  • ½ cup raisins

  • ½ teaspoon ground cinnamon

  • ¼ teaspoon ground ginger

  • ¼ teaspoon ground allspice

  • teaspoon ground cloves


  1. Gather all ingredients.

    Ingredients for cranberry chutney in separate bowls placed on marble surface

    Allrecipes/Victoria Jempty

  2. Bring water and sugar to a boil in a medium saucepan over medium heat.

    Water boiling in saucepan

    Allrecipes/Victoria Jempty

  3. 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.

    Ingredients for cranberry chutney in a saucepan

    Allrecipes/Victoria Jempty

  4. Pour mixture into a mixing bowl.

    Cranberry chutney getting poured from saucepan into clear mixing bowl

    Allrecipes/Victoria Jempty

  5. Place plastic wrap directly on the surface of the fruit. Let cool to room temperature before serving.

    Clear bowl of cranberry chutney getting covered with plastic wrap

    Allrecipes/Victoria Jempty

To Make Ahead:

Follow the recipe, then cover and refrigerate chutney for 1 to 2 days. Bring to room temperature again before serving.

Nutrition Facts (per serving)

52 Calories
0g Fat
13g Carbs
0g Protein
Nutrition Facts
Servings Per Recipe 20
Calories 52
% Daily Value *
Total Fat 0g 0%
Sodium 1mg 0%
Total Carbohydrate 13g 5%
Dietary Fiber 1g 4%
Total Sugars 11g
Protein 0g
Vitamin C 3mg 13%
Calcium 5mg 0%
Iron 0mg 1%
Potassium 54mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love