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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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