Cranberry Apple Chutney

This Cranberry Apple Chutney is a perfect blend of tart cranberries, sweet apples, orange, and cinnamon—ideal for Thanksgiving or any time of year. Easy to make ahead, it’s so delicious and versatile too. It pairs beautifully with turkey, bagels, or even as a filling for baked goods.

This Cranberry Apple Chutney is my twist on a classic. It’s the perfect balance of sweet and tart, with apples, orange, and cinnamon blending together to create a chutney that’s not only fantastic for Thanksgiving dinner but works beautifully in so many other dishes. It’s easy to make, too—nothing complicated here. Just chop an apple, squeeze some orange juice, bring it all to a boil, and you’re almost done! Plus, this chutney can be made ahead of time, which is always a bonus when you’re juggling a million other things for the big meal.

I’ve always loved the tart, bold flavor of cranberries, and while they’re a Thanksgiving and Christmas staple (especially alongside turkey), they’ve got so much more to offer. Too often, we only think of cranberries as a side dish, but there are so many other ways to enjoy them!

And don’t stop at Thanksgiving—make extra! It’s perfect on bagels, as a spread for sandwiches, or even as a filling for pastries. Trust me, you’ll be reaching for this chutney long after the holiday meals are over.

Ingredients:

(Scroll to the bottom of the page for the printable recipe card with all the measurements.)

• cranberries
  • Fresh is always best for that bright, tangy pop, but if fresh ones are out of season, frozen cranberries will work too.
• apples
  • I love using Granny Smith for their tartness and firm texture, but any crisp apple will work.
• orange zest
• orange juice
  • Using orange zest and juice bring a fresh citrusy note to the chutney. The zest adds a fragrant, zesty kick, while the juice provides a juicy, sweet base.
• cinnamon stick
  • For that warm, comforting spice, I use a cinnamon stick (or ground cinnamon if you don’t have a stick on hand). The stick adds a subtle flavor, but if you’re short on time, ground cinnamon will do the trick.
• brown sugar
  • This isn’t just any sweetener—brown sugar has a deeper, more complex flavor thanks to the molasses it contains. Feel free to adjust the sweetness to your taste. You can even experiment with honey or maple syrup for a different spin on sweetness.

How To Make Cranberry Apple Chutney

Note: Before you start, take a moment to prepare your fruit. Wash the cranberries thoroughly and pick out any that are soft or blemished. The best cranberries are firm to the touch and should feel bouncy. Next, zest and juice the orange—this will add a fresh citrusy zing to the chutney.

1. Combine all the ingredients
   • In a medium saucepan, add the cranberries, diced apples, orange zest, orange juice, cinnamon, and brown sugar.
   • If you want to get creative, you can also toss in some chopped pears, dried apricots, raisins, or a little grated ginger.
   • For a twist on the spices, try a splash of balsamic vinegar, or a pinch of nutmeg, allspice, cloves, or vanilla—it’s all about personalizing the flavor!
2. Cook the chutney
   • Stir everything together to combine, then bring the mixture to a boil over medium heat. Once it starts bubbling, reduce the heat to a simmer and cover the pot.
   • Let it cook for about 8-10 minutes, stirring occasionally. The apples should soften, the cranberries should pop, and the chutney will thicken into a nice, saucy consistency.
3. Taste and adjust
   • After the chutney has cooked down, give it a taste and add a bit more sugar if you prefer a sweeter chutney.
   • If you plan to use it as a filling for baked goods, a little extra sweetness can go a long way. Personally, I like to keep it on the tangier side, but feel free to adjust to your taste. Don’t forget to remove the cinnamon stick if you used one!
4. Cool and enjoy
   • You can serve the chutney warm, or cool to room temperature before serving. It’s great as a side dish with meats, paired with cheeses, or even spread on toast.

Serving Suggestions

• Roast Turkey (Best Turkey Brine)
• Lemon, Garlic and Herb Roasted Turkey Breast

Use it as a filling in baked goods:

• Cranberry Walnut Bread
• Guava and Cream Cheese Pastries (use the cranberry chutney instead of the guava)

Cranberry Apple Chutney

Olga Klyuchits

This Cranberry Apple Chutney is a perfect blend of tart cranberries, sweet apples, orange, and cinnamon—ideal for Thanksgiving or any time of year. Easy to make ahead, it’s delicious and pairs beautifully with turkey, bagels, or even as a filling for baked goods.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Miscellaneous

Servings 3 cups

Ingredients

  

1x2x3x

• 1 lb cranberries
• 2 apples I like Granny Smith best, peeled and diced
• 1/2 teaspoon orange zest
• 1/2 cup orange juice
• 1 cinnamon stick or 1/2 teaspoon ground cinnamon
• 1/2 cup brown sugar more or less to taste

Instructions

 

• Place all the ingredients in a medium saucepan. Mix to combine.
• Bring to a boil, reduce the heat to a simmer and cook 8-10 minutes, covered, until the apples are softened and the cranberries are cooked through and the consistency is somewhat saucy. Most of the cranberries should have popped and the mixture will have thickened. Discard the cinnamon stick.
• Taste the chutney and add more sugar if you like. I like this chutney on the tart side, but you can add more sugar if you’d like.

Notes

Feel free to get creative with the ingredients! You can toss in some chopped pears, dried apricots, raisins, or even a bit of grated ginger for extra depth and flavor. If you want a little crunch, chopped walnuts make a great addition too.

For a twist on the spices, try adding a splash of balsamic vinegar for a touch of acidity, or experiment with grated nutmeg, allspice, cloves, or a hint of vanilla to give your chutney a unique flair. The possibilities are endless!

 

Tried this recipe?Let us know how it was!