Cranberry-Apple Chutney Recipe

Introduction

This Cranberry-Apple Chutney is a delightful blend of tart cranberries and sweet apples, perfectly balanced with warming spices and a touch of sweetness. It’s an excellent accompaniment for roasted meats, cheese platters, or simply spread on toast.

Ingredients

• 1-1/4 cups sugar
• 1/2 cup water
• 1 package (12 ounces) fresh or frozen cranberries
• 2 large tart apples, peeled and finely chopped
• 1 medium onion, chopped
• 1/2 cup golden raisins
• 1/2 cup packed brown sugar
• 1/4 cup cider vinegar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground cloves
• 1/2 cup chopped walnuts, toasted

Instructions

1. Step 1: In a large saucepan, bring the sugar and water to a boil over medium heat, stirring until the sugar dissolves.
2. Step 2: Reduce the heat and simmer uncovered for 3 minutes.
3. Step 3: Carefully stir in the cranberries, chopped apples, onion, golden raisins, brown sugar, cider vinegar, cinnamon, salt, allspice, and cloves. Return the mixture to a boil.
4. Step 4: Reduce heat again and simmer uncovered for 20-25 minutes, stirring occasionally, until the chutney reaches your desired thickness.
5. Step 5: Remove from heat, stir in the toasted walnuts, and let cool slightly. Serve warm or cold.

Tips & Variations

• For a smoother texture, gently mash the apples and cranberries during cooking.
• Try substituting pecans or almonds for the walnuts for a different nutty flavor.
• Add a pinch of red pepper flakes if you prefer a touch of heat in your chutney.
• This chutney tastes even better after resting overnight, allowing the flavors to meld.

Storage

Store the chutney in an airtight container in the refrigerator for up to two weeks. Reheat gently on the stovetop or serve chilled. It also freezes well for up to three months; thaw in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries for this recipe?

Yes, frozen cranberries work perfectly and can be used straight from the freezer without thawing.

Is this chutney gluten-free?

Yes, all the ingredients in this recipe are naturally gluten-free, making it suitable for gluten-free diets.

Cranberry-Apple Chutney Recipe

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★★★★★

4.7 from 55 reviews

• Author: Hugo
• Total Time: 45 minutes
• Yield: About 3 cups 1x
• Diet: Vegetarian

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Description

This Cranberry-Apple Chutney is a tangy and sweet condiment perfect for enhancing your holiday meals or adding a burst of flavor to sandwiches and cheese boards. Made with fresh cranberries, tart apples, warming spices, and toasted walnuts, this chutney combines a lovely balance of sweet, tart, and spicy flavors with a delightful texture.

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Ingredients

Scale 1x2x3x

Chutney Base

• 1–1/4 cups sugar
• 1/2 cup water
• 1 package (12 ounces) fresh or frozen cranberries
• 2 large tart apples, peeled and finely chopped
• 1 medium onion, chopped
• 1/2 cup golden raisins
• 1/2 cup packed brown sugar
• 1/4 cup cider vinegar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground cloves

Finishing Touch

• 1/2 cup chopped walnuts, toasted

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Instructions

1. Prepare sugar solution: In a large saucepan, combine 1-1/4 cups sugar and 1/2 cup water. Bring to a boil over medium heat, stirring constantly until the sugar dissolves. Once boiling, reduce the heat and simmer uncovered for 3 minutes to slightly thicken the syrup.
2. Add main ingredients: Carefully stir in cranberries, chopped tart apples, chopped onion, golden raisins, brown sugar, cider vinegar, ground cinnamon, salt, ground allspice, and ground cloves into the saucepan. Mix thoroughly to combine all flavors.
3. Simmer the chutney: Return the mixture to a boil, then lower the heat to maintain a gentle simmer. Cook uncovered for 20-25 minutes, stirring occasionally, until the chutney thickens to your preference and the cranberries have burst, creating a luscious texture.
4. Toast walnuts: While chutney simmers, toast the walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant and lightly golden. Stir frequently to prevent burning. Remove from heat and set aside.
5. Finish and serve: Remove the saucepan from heat. Stir in the toasted walnuts right before serving. The chutney can be enjoyed warm or cold, making it versatile for various dishes.

Notes

• Use tart apples such as Granny Smith for the best flavor balance.
• Chutney can be refrigerated in an airtight container for up to two weeks.
• For a smoother texture, pulse the chutney briefly in a food processor after cooking.
• Adjust sugar to taste depending on the sweetness of your apples and personal preference.
• To toast walnuts without a skillet, you can spread them on a baking sheet and bake at 350°F for 5-7 minutes.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Condiment
• Method: Stovetop
• Cuisine: American

Keywords: cranberry chutney, apple chutney, holiday condiment, sweet and tart sauce, fall recipes