Cranberry-Apple Chutney

Let’s be honest: canned cranberry sauce has its place, but if you’re looking to bring something a little more exciting to the table, this cranberry chutney recipe has you covered. It’s a fresh twist on the usual cranberry sauce, mixing in tart cranberries, sweet apples, savory onion and a medley of warm spices that make it anything but typical. The best part? It’s incredibly easy to whip up and the payoff is huge. It’s the perfect way to elevate not only your holiday spread but any meal that could use a little zing.

What’s the difference between chutney and cranberry sauce?

Chutney and cranberry sauce are both fruit-based condiments, but they have differences. Cranberry sauce is typically sweeter, with a simpler flavor profile that highlights the tartness of cranberries, often sweetened with sugar and sometimes flavored with citrus or spices. Chutney, on the other hand, is more complex and savory, combining sweet, tart and spicy elements. It usually includes a variety of ingredients like fruits, onions, vinegar and spices, creating a thicker, chunkier texture and a more layered flavor that complements a wide range of dishes.

Cranberry Chutney Ingredients

• Sugar: The sugar provides sweetness to balance the tartness of the cranberries and apples while also contributing to the syrupy consistency of the chutney.
• Water: Water dissolves the sugar and creates the base for the other ingredients to simmer while the flavors meld.
• Cranberries: This tart fruit brings a rich, deep color to the chutney, perfectly contrasting the sweetness of the other ingredients.
• Apples: The apples add a natural sweetness and help thicken the chutney as they break down during cooking.
• Onion: The chopped onion gives this chutney its savory depth that complements the sweetness and tartness of the fruits.
• Golden raisins: Raisins add a chewy texture and pops of sweetness that rounds out the flavor profile of the chutney.
• Brown sugar: Brown sugar adds more sweetness and complexity with its molasses-like notes.
• Cider vinegar: Cider vinegar introduces a tangy acidity that brightens the chutney and balances the sweetness.
• Ground cinnamon: This spice adds a warm note that complements the fruit and enhances the overall flavor complexity.
• Salt: A bit of salt heightens the flavors of the other ingredients and helps balance the sweetness.
• Ground allspice: Allspice lends a subtle hint of warmth and spice, adding depth to the flavor profile.
• Ground cloves: Cloves contribute a warm, aromatic spice that pairs well with the cinnamon and allspice.
• Walnuts: The toasted walnuts add a crunchy texture and a nutty flavor that contrasts nicely with the soft fruits in the chutney.

Directions

Step 1: Cook the sugar mixture

In a large saucepan over medium-high heat, combine the sugar and water and bring to a boil, stirring constantly until the sugar is completely dissolved. Once the mixture is boiling, reduce the heat to low and let it simmer uncovered for 3 minutes, continuing to stir occasionally.

Step 2: Prepare and simmer the chutney

Carefully stir in the cranberries, chopped apples, onion, golden raisins, brown sugar, cider vinegar, cinnamon, salt, allspice and cloves into the simmering sugar mixture. Return the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 20 to 25 minutes, stirring occasionally until the chutney reaches your desired thickness. Remove the saucepan from the heat and stir in the toasted walnuts just before serving. Serve the chutney warm or cold.

Cranberry Chutney Variations

• Add orange zest: Enhance the citrus notes by adding the zest of one orange to the chutney for a bright, aromatic flavor.
• Use dried cherries: Swap out the golden raisins for dried cherries to introduce a sweet-tart contrast and a chewy texture.
• Spice it up with ginger: Stir in freshly grated ginger or ground ginger to add a warm, spicy kick to the chutney.
• Use pears instead of apples: Replace the apples with chopped pears for a slightly different texture and a mellow sweetness.
• Include white balsamic: Substitute half of the cider vinegar with white balsamic vinegar for a deeper, richer flavor profile.

How to Store Cranberry Chutney

To store cranberry chutney, transfer it to an airtight container once it has cooled to room temperature. Refrigerate the chutney, where it will keep fresh for up to two weeks.

Can you freeze cranberry chutney?

Yes, you can freeze cranberry chutney. Let the chutney cool completely, then transfer it to a freezer-safe container, leaving some space at the top to allow for expansion. It will keep well in the freezer for up to three months. When you’re ready to use it, simply thaw it in the refrigerator overnight before serving.

Cranberry Chutney Tips

What are some ways to use leftover cranberry chutney?

Leftover cranberry chutney is incredibly versatile! You can spread it on sandwiches or wraps for a burst of flavor, especially with turkey, ham or cheese. Try mixing it into yogurt or oatmeal for a sweet and tangy breakfast.

How do you toast walnuts for chutney?

To toast walnuts for chutney, spread them out in a single layer on a baking sheet and place them in a preheated oven at 350°F. Toast the walnuts for about 5 to 10 minutes, shaking the pan halfway through to ensure even browning. Keep a close eye on them, as they can quickly go from toasted to burned. Once they’re golden and fragrant, remove them from the oven and let them cool before chopping and adding to the chutney.

What are some good dishes to serve with cranberry chutney?

Cranberry chutney pairs beautifully with roast turkey or chicken, making it a perfect addition to your holiday table. It also complements pork tenderloin or lamb chops, adding a sweet-tart contrast to the savory meats. Try serving it on a holiday cheese board.