DisclaimerTerms Of UseGDPR PolicyCookie Policy

So Yum Recipes

Cranberry Apple Chutney Flavorful and Easy Recipe

by
To make a delightful cranberry apple chutney, you will need: - 2 cups fresh cranberries - 1 large apple (Granny Smith or Honeycrisp), peeled and diced - 1/2 cup onion, finely chopped - 1/2 cup brown sugar - 1/2 cup apple cider vinegar - 1/2 teaspoon ground cinnamon - 1/4 teaspoon ground ginger - 1/4 teaspoon ground cloves - Salt to taste - 1 tablespoon olive oil These ingredients create a perfect blend of sweet and tart flavors. To add some fun texture, consider these options: - 1/4 cup dried cranberries These dried fruits bring extra sweetness and chewiness to your chutney. Feel free to swap ingredients based on what you have: - Use any apple variety you love. - Replace brown sugar with honey or maple syrup for a different sweetness. - If you lack fresh cranberries, use frozen ones. These substitutions can still yield a tasty chutney. {{ingredient_image_1}} To start, gather your ingredients. You need two cups of fresh cranberries, one large apple, and half a cup of onion. Chop the onion finely. Peel and dice the apple. If you want extra texture, consider adding a quarter cup of dried cranberries. Set everything aside. First, heat one tablespoon of olive oil in a medium saucepan over medium heat. Add the chopped onion. Sauté it for about three to four minutes until it turns translucent. Next, stir in the fresh cranberries and diced apple. Cook this mixture for two more minutes until you hear the berries start to pop. Then, add half a cup of brown sugar, half a cup of apple cider vinegar, and your spices: half a teaspoon of ground cinnamon, a quarter teaspoon each of ground ginger and ground cloves, plus salt to taste. Mix it all well. Let the chutney simmer on low heat for 15 to 20 minutes. Stir occasionally. The cranberries will break down and the mixture will thicken. If you decided to use dried cranberries, add them in the last five minutes. To get the right consistency, make sure to stir the chutney often. This helps it cook evenly. If it seems too thick, you can add a splash of water or vinegar. If it is too thin, let it simmer a bit longer. The goal is a sauce-like texture that clings to your spoon. After cooking, let it cool slightly before storing. Refrigerate it for at least two hours or overnight. This waiting time helps all the flavors blend well. To make your cranberry apple chutney pop, try adding a splash of orange juice. This adds a bright, citrusy flavor. You can also mix in some chopped nuts for crunch. Walnuts or pecans work well. Fresh herbs like thyme or rosemary can bring a new twist too. Just remember to add them in small amounts and taste as you go. One common mistake is cooking the chutney too quickly. Keep the heat low and let it simmer. This helps the flavors blend nicely. Another mistake is not tasting as you cook. Always adjust the sweetness and salt to your liking. If it’s too tart, add a bit more sugar. If it’s too sweet, a dash of vinegar can help balance it. Cranberry apple chutney is great with many dishes. Serve it with roasted meats like turkey or pork. It also pairs well with cheese platters. Try it with sharp cheddar or creamy brie for a tasty contrast. You can even spread it on sandwiches for extra flavor. Use it as a topping for baked brie or mix it into yogurt for a sweet treat. Pro Tips Choose the Right Apple: Select a tart apple variety like Granny Smith for a balanced flavor that complements the sweetness of the cranberries. Add Depth with Spices: Don't hesitate to adjust the spices; a pinch of nutmeg or allspice can elevate the flavor profile of your chutney. Make Ahead: Prepare the chutney a day in advance to allow the flavors to meld beautifully, enhancing its taste. Versatile Pairings: This chutney pairs well with roasted meats, cheese boards, or even as a spread on sandwiches, making it a versatile condiment. {{image_2}} You can change the fruit in this chutney for fun flavors. Try using pears instead of apples. Their sweetness pairs well with tart cranberries. You can also add orange zest for a bright, citrus taste. Combinations like peaches or apricots can add a lovely twist too. Mix and match to find your favorite. Spices can transform your chutney. If you want a bolder taste, add more cinnamon or ginger. For a warm kick, try adding a pinch of cayenne pepper. You can also play with cardamom for a unique flavor. Adjust the spices to fit your taste and make it your own. You can control the sweetness in this chutney. If you like it sweeter, add more brown sugar or honey. For a less sweet taste, cut back on sugar. You can also use maple syrup for a different kind of sweetness. Taste as you go to find the perfect balance. You should store cranberry apple chutney in an airtight container. Glass jars work best. Make sure to let it cool before sealing. This helps keep the flavors fresh. Cranberry apple chutney lasts about two weeks in the fridge. If you want to keep it longer, you can freeze it. It stays good for up to six months when frozen. Just use freezer-safe containers. Label them with the date for easy tracking. To reheat the chutney, use a small saucepan over low heat. Stir it often to warm it evenly. You can also microwave it in a safe dish. Heat in short bursts, stirring in between, until it’s warm. Enjoy it hot or at room temperature! Yes, you can use frozen cranberries. They work well in chutney. Just thaw them first. Frozen cranberries may take a bit longer to cook. They might also be softer than fresh ones. This softness can create a smoother chutney. Homemade chutney lasts about one to two weeks in the fridge. Make sure to store it in a clean, air-tight jar. If you want it to last longer, freeze it. In the freezer, it can last for months. Just remember to thaw it in the fridge before use. Cranberry apple chutney pairs well with many dishes. It is great with cheese platters. You can serve it on sandwiches or burgers too. It also complements roasted meats like turkey or pork. Try it with crackers for a tasty snack! In this blog post, we explored everything about cranberry apple chutney. We covered main and optional ingredients, along with smart substitutions. You learned step-by-step prep and cooking methods for perfect consistency. I shared tips to enhance flavor and avoid common mistakes. We also discussed various fruit combinations and adjustments to sweetness. Finally, I provided storage tips and answered key questions. Feel confident to create your chutney now. With these steps, you’ll impress everyone at your table.

WANT TO SAVE THIS RECIPE?

Want to add a burst of flavor to your meals? This easy recipe for Cranberry Apple Chutney brings together sweet and tangy tastes that elevate any dish. I’ll walk you through simple steps, ingredient tips, and clever tricks to make your chutney shine. Perfect for holidays or everyday meals, it’s a must-try! Let’s dive into the ingredients and start creating something delicious together.

Why I Love This Recipe

  1. Perfect Balance of Flavors: This chutney combines the tartness of cranberries with the sweetness of apples, creating a delightful contrast that enhances any dish.
  2. Versatile Use: Pair it with cheese boards, serve it on sandwiches, or use it as a glaze for meats. The possibilities are endless!
  3. Easy to Make: With just a few simple ingredients and straightforward steps, this recipe is accessible for cooks of all skill levels.
  4. Make Ahead Convenience: This chutney tastes even better after sitting for a day, making it perfect for meal prep or holiday gatherings.

Ingredients

List of Main Ingredients

To make a delightful cranberry apple chutney, you will need:

– 2 cups fresh cranberries

– 1 large apple (Granny Smith or Honeycrisp), peeled and diced

– 1/2 cup onion, finely chopped

– 1/2 cup brown sugar

– 1/2 cup apple cider vinegar

– 1/2 teaspoon ground cinnamon

– 1/4 teaspoon ground ginger

– 1/4 teaspoon ground cloves

– Salt to taste

– 1 tablespoon olive oil

These ingredients create a perfect blend of sweet and tart flavors.

Optional Ingredients for Extra Texture

To add some fun texture, consider these options:

– 1/4 cup dried cranberries

These dried fruits bring extra sweetness and chewiness to your chutney.

Notes on Ingredient Substitutions

Feel free to swap ingredients based on what you have:

– Use any apple variety you love.

– Replace brown sugar with honey or maple syrup for a different sweetness.

– If you lack fresh cranberries, use frozen ones.

These substitutions can still yield a tasty chutney.

Step-by-Step Instructions

Preparation Steps

To start, gather your ingredients. You need two cups of fresh cranberries, one large apple, and half a cup of onion. Chop the onion finely. Peel and dice the apple. If you want extra texture, consider adding a quarter cup of dried cranberries. Set everything aside.

Cooking Method

First, heat one tablespoon of olive oil in a medium saucepan over medium heat. Add the chopped onion. Sauté it for about three to four minutes until it turns translucent. Next, stir in the fresh cranberries and diced apple. Cook this mixture for two more minutes until you hear the berries start to pop. Then, add half a cup of brown sugar, half a cup of apple cider vinegar, and your spices: half a teaspoon of ground cinnamon, a quarter teaspoon each of ground ginger and ground cloves, plus salt to taste. Mix it all well. Let the chutney simmer on low heat for 15 to 20 minutes. Stir occasionally. The cranberries will break down and the mixture will thicken. If you decided to use dried cranberries, add them in the last five minutes.

Tips for Achieving the Perfect Consistency

To get the right consistency, make sure to stir the chutney often. This helps it cook evenly. If it seems too thick, you can add a splash of water or vinegar. If it is too thin, let it simmer a bit longer. The goal is a sauce-like texture that clings to your spoon. After cooking, let it cool slightly before storing. Refrigerate it for at least two hours or overnight. This waiting time helps all the flavors blend well.

Tips & Tricks

How to Enhance Flavor

To make your cranberry apple chutney pop, try adding a splash of orange juice. This adds a bright, citrusy flavor. You can also mix in some chopped nuts for crunch. Walnuts or pecans work well. Fresh herbs like thyme or rosemary can bring a new twist too. Just remember to add them in small amounts and taste as you go.

Common Mistakes to Avoid

One common mistake is cooking the chutney too quickly. Keep the heat low and let it simmer. This helps the flavors blend nicely. Another mistake is not tasting as you cook. Always adjust the sweetness and salt to your liking. If it’s too tart, add a bit more sugar. If it’s too sweet, a dash of vinegar can help balance it.

Serving Suggestions and Pairings

Cranberry apple chutney is great with many dishes. Serve it with roasted meats like turkey or pork. It also pairs well with cheese platters. Try it with sharp cheddar or creamy brie for a tasty contrast. You can even spread it on sandwiches for extra flavor. Use it as a topping for baked brie or mix it into yogurt for a sweet treat.

Pro Tips

  1. Choose the Right Apple: Select a tart apple variety like Granny Smith for a balanced flavor that complements the sweetness of the cranberries.
  2. Add Depth with Spices: Don’t hesitate to adjust the spices; a pinch of nutmeg or allspice can elevate the flavor profile of your chutney.
  3. Make Ahead: Prepare the chutney a day in advance to allow the flavors to meld beautifully, enhancing its taste.
  4. Versatile Pairings: This chutney pairs well with roasted meats, cheese boards, or even as a spread on sandwiches, making it a versatile condiment.

Variations

Different Fruit Combinations

You can change the fruit in this chutney for fun flavors. Try using pears instead of apples. Their sweetness pairs well with tart cranberries. You can also add orange zest for a bright, citrus taste. Combinations like peaches or apricots can add a lovely twist too. Mix and match to find your favorite.

Spice Adjustments

Spices can transform your chutney. If you want a bolder taste, add more cinnamon or ginger. For a warm kick, try adding a pinch of cayenne pepper. You can also play with cardamom for a unique flavor. Adjust the spices to fit your taste and make it your own.

Sweetness Level Modifications

You can control the sweetness in this chutney. If you like it sweeter, add more brown sugar or honey. For a less sweet taste, cut back on sugar. You can also use maple syrup for a different kind of sweetness. Taste as you go to find the perfect balance.

Storage Info

How to Store Cranberry Apple Chutney

You should store cranberry apple chutney in an airtight container. Glass jars work best. Make sure to let it cool before sealing. This helps keep the flavors fresh.

Shelf Life and Freezing Guidelines

Cranberry apple chutney lasts about two weeks in the fridge. If you want to keep it longer, you can freeze it. It stays good for up to six months when frozen. Just use freezer-safe containers. Label them with the date for easy tracking.

Reheating Instructions

To reheat the chutney, use a small saucepan over low heat. Stir it often to warm it evenly. You can also microwave it in a safe dish. Heat in short bursts, stirring in between, until it’s warm. Enjoy it hot or at room temperature!

FAQs

Can I use frozen cranberries?

Yes, you can use frozen cranberries. They work well in chutney. Just thaw them first. Frozen cranberries may take a bit longer to cook. They might also be softer than fresh ones. This softness can create a smoother chutney.

How long does homemade chutney last?

Homemade chutney lasts about one to two weeks in the fridge. Make sure to store it in a clean, air-tight jar. If you want it to last longer, freeze it. In the freezer, it can last for months. Just remember to thaw it in the fridge before use.

What dishes pair well with cranberry apple chutney?

Cranberry apple chutney pairs well with many dishes. It is great with cheese platters. You can serve it on sandwiches or burgers too. It also complements roasted meats like turkey or pork. Try it with crackers for a tasty snack!

In this blog post, we explored everything about cranberry apple chutney. We covered main and optional ingredients, along with smart substitutions. You learned step-by-step prep and cooking methods for perfect consistency. I shared tips to enhance flavor and avoid common mistakes. We also discussed various fruit combinations and adjustments to sweetness. Finally, I provided storage tips and answered key questions.

Feel confident to create your chutney now. With these steps, you’ll impress everyone at your tabl

To make a delightful cranberry apple chutney, you will need: - 2 cups fresh cranberries - 1 large apple (Granny Smith or Honeycrisp), peeled and diced - 1/2 cup onion, finely chopped - 1/2 cup brown sugar - 1/2 cup apple cider vinegar - 1/2 teaspoon ground cinnamon - 1/4 teaspoon ground ginger - 1/4 teaspoon ground cloves - Salt to taste - 1 tablespoon olive oil These ingredients create a perfect blend of sweet and tart flavors. To add some fun texture, consider these options: - 1/4 cup dried cranberries These dried fruits bring extra sweetness and chewiness to your chutney. Feel free to swap ingredients based on what you have: - Use any apple variety you love. - Replace brown sugar with honey or maple syrup for a different sweetness. - If you lack fresh cranberries, use frozen ones. These substitutions can still yield a tasty chutney. {{ingredient_image_1}} To start, gather your ingredients. You need two cups of fresh cranberries, one large apple, and half a cup of onion. Chop the onion finely. Peel and dice the apple. If you want extra texture, consider adding a quarter cup of dried cranberries. Set everything aside. First, heat one tablespoon of olive oil in a medium saucepan over medium heat. Add the chopped onion. Sauté it for about three to four minutes until it turns translucent. Next, stir in the fresh cranberries and diced apple. Cook this mixture for two more minutes until you hear the berries start to pop. Then, add half a cup of brown sugar, half a cup of apple cider vinegar, and your spices: half a teaspoon of ground cinnamon, a quarter teaspoon each of ground ginger and ground cloves, plus salt to taste. Mix it all well. Let the chutney simmer on low heat for 15 to 20 minutes. Stir occasionally. The cranberries will break down and the mixture will thicken. If you decided to use dried cranberries, add them in the last five minutes. To get the right consistency, make sure to stir the chutney often. This helps it cook evenly. If it seems too thick, you can add a splash of water or vinegar. If it is too thin, let it simmer a bit longer. The goal is a sauce-like texture that clings to your spoon. After cooking, let it cool slightly before storing. Refrigerate it for at least two hours or overnight. This waiting time helps all the flavors blend well. To make your cranberry apple chutney pop, try adding a splash of orange juice. This adds a bright, citrusy flavor. You can also mix in some chopped nuts for crunch. Walnuts or pecans work well. Fresh herbs like thyme or rosemary can bring a new twist too. Just remember to add them in small amounts and taste as you go. One common mistake is cooking the chutney too quickly. Keep the heat low and let it simmer. This helps the flavors blend nicely. Another mistake is not tasting as you cook. Always adjust the sweetness and salt to your liking. If it’s too tart, add a bit more sugar. If it’s too sweet, a dash of vinegar can help balance it. Cranberry apple chutney is great with many dishes. Serve it with roasted meats like turkey or pork. It also pairs well with cheese platters. Try it with sharp cheddar or creamy brie for a tasty contrast. You can even spread it on sandwiches for extra flavor. Use it as a topping for baked brie or mix it into yogurt for a sweet treat. Pro Tips Choose the Right Apple: Select a tart apple variety like Granny Smith for a balanced flavor that complements the sweetness of the cranberries. Add Depth with Spices: Don't hesitate to adjust the spices; a pinch of nutmeg or allspice can elevate the flavor profile of your chutney. Make Ahead: Prepare the chutney a day in advance to allow the flavors to meld beautifully, enhancing its taste. Versatile Pairings: This chutney pairs well with roasted meats, cheese boards, or even as a spread on sandwiches, making it a versatile condiment. {{image_2}} You can change the fruit in this chutney for fun flavors. Try using pears instead of apples. Their sweetness pairs well with tart cranberries. You can also add orange zest for a bright, citrus taste. Combinations like peaches or apricots can add a lovely twist too. Mix and match to find your favorite. Spices can transform your chutney. If you want a bolder taste, add more cinnamon or ginger. For a warm kick, try adding a pinch of cayenne pepper. You can also play with cardamom for a unique flavor. Adjust the spices to fit your taste and make it your own. You can control the sweetness in this chutney. If you like it sweeter, add more brown sugar or honey. For a less sweet taste, cut back on sugar. You can also use maple syrup for a different kind of sweetness. Taste as you go to find the perfect balance. You should store cranberry apple chutney in an airtight container. Glass jars work best. Make sure to let it cool before sealing. This helps keep the flavors fresh. Cranberry apple chutney lasts about two weeks in the fridge. If you want to keep it longer, you can freeze it. It stays good for up to six months when frozen. Just use freezer-safe containers. Label them with the date for easy tracking. To reheat the chutney, use a small saucepan over low heat. Stir it often to warm it evenly. You can also microwave it in a safe dish. Heat in short bursts, stirring in between, until it’s warm. Enjoy it hot or at room temperature! Yes, you can use frozen cranberries. They work well in chutney. Just thaw them first. Frozen cranberries may take a bit longer to cook. They might also be softer than fresh ones. This softness can create a smoother chutney. Homemade chutney lasts about one to two weeks in the fridge. Make sure to store it in a clean, air-tight jar. If you want it to last longer, freeze it. In the freezer, it can last for months. Just remember to thaw it in the fridge before use. Cranberry apple chutney pairs well with many dishes. It is great with cheese platters. You can serve it on sandwiches or burgers too. It also complements roasted meats like turkey or pork. Try it with crackers for a tasty snack! In this blog post, we explored everything about cranberry apple chutney. We covered main and optional ingredients, along with smart substitutions. You learned step-by-step prep and cooking methods for perfect consistency. I shared tips to enhance flavor and avoid common mistakes. We also discussed various fruit combinations and adjustments to sweetness. Finally, I provided storage tips and answered key questions. Feel confident to create your chutney now. With these steps, you’ll impress everyone at your table.

Cranberry Apple Chutney Delight

A sweet and tangy chutney made with fresh cranberries and apples, perfect as a condiment or side dish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Condiment
Cuisine American
Servings 6
Calories 50 kcal

Ingredients
  

  • 2 cups fresh cranberries
  • 1 large apple (Granny Smith or Honeycrisp), peeled and diced
  • 0.5 cup onion, finely chopped
  • 0.5 cup brown sugar
  • 0.5 cup apple cider vinegar
  • 0.5 teaspoon ground cinnamon
  • 0.25 teaspoon ground ginger
  • 0.25 teaspoon ground cloves
  • to taste salt
  • 0.25 cup dried cranberries (optional, for extra texture)
  • 1 tablespoon olive oil

Instructions
 

  • Heat olive oil in a medium saucepan over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
  • Stir in the fresh cranberries and diced apple; cook for another 2 minutes until the berries start to pop.
  • Sprinkle in the brown sugar, apple cider vinegar, ground cinnamon, ground ginger, ground cloves, and salt. Mix well to combine all ingredients.
  • Allow the chutney to simmer on low heat for about 15-20 minutes, stirring occasionally, until the cranberries break down and the mixture thickens to a sauce-like consistency.
  • If you’re using dried cranberries, add them to the mixture in the last 5 minutes of cooking for added sweetness and texture.
  • Remove the chutney from heat and let it cool slightly before transferring it to a jar or air-tight container.
  • Refrigerate for at least 2 hours or overnight to let the flavors meld together.

Notes

Serve in a decorative bowl with a sprinkle of cinnamon on top. Pairs well with cheese platters or sandwiches.
Keyword apple, chutney, condiment, cranberry, sauce

WANT TO SAVE THIS RECIPE?

Leave a Comment

Recipe Rating