Cranberry-Apple Chutney

Total Time

Prep: 15 min. Cook: 35 min. + chilling

Makes

16 servings (1/4 cup each)

Updated: Jun. 30, 2023
"In our house, this chutney is a must-have for our Thanksgiving dinner. It also makes a great appetizer when spooned over cream cheese on Melba rounds." - Mary Ellen Gilbert, Franconia, New Hampshire
Cranberry-Apple Chutney Recipe photo by Taste of Home

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

Directions

  1. In a large saucepan, bring sugar and water to a boil over medium heat, stirring to dissolve sugar. Reduce heat; simmer, uncovered, 3 minutes. Carefully stir in all remaining ingredients except walnuts; return to a boil. Reduce heat; simmer, uncovered, until mixture reaches desired thickness, 20-25 minutes, stirring occasionally.
  2. Serve warm or cold. Stir in walnuts before serving.
Sugared Cranberries
Heat 3 tablespoons light corn syrup in microwave until warm; gently toss with 1 cup fresh or frozen cranberries, allowing excess syrup to drip off. Toss in 1/3 cup sugar to coat. Place on waxed paper; let stand until set, about 1 hour. 

Nutrition Facts

1/4 cup: 149 calories, 2g fat (0 saturated fat), 0 cholesterol, 41mg sodium, 33g carbohydrate (29g sugars, 2g fiber), 1g protein.