Spiced with fresh rosemary and a pinch of cinnamon, our apple cranberry chutney is the perfect complement to any holiday spread! Best of all? It’s ready in just 15 minutes!
While I love a good canned cranberry sauce, this apple cranberry chutney takes the classic holiday staple to the next level! It pairs perfectly with roasted turkey or ham, but also makes an excellent centerpiece for any festive snack board. Serve it alongside toasted crostini and crumbled blue cheese for the perfect balance of flavors!
And if you have more cranberries to use up, make sure to try our Cranberry Mors Drink or our Gin Fizz Cocktail Recipe with Cranberry and Orange!
Recipe ingredients
With small pieces of apples and dried figs, this apple cranberry chutney is a bit chunkier than your regular cranberry sauce. It’s sweetened with brown sugar and orange juice and spiced with fresh rosemary and just a hint of cinnamon!
- Cranberries
- Granny Smith apples
- Dried figs
- Brown sugar
- Orange juice
- Apple cider vinegar
- Ground cinnamon
- Fresh rosemary
- Kosher salt
Step by step instructions
Step 1: Peel, core and dice the apples and chop the dried figs. Place all ingredients in a small pot.
Step 2: Mix and cook the cranberry apple chutney over medium heat until the cranberries begin to burst.
Step 3: Continue cooking until the sauce begins to thicken and you reach your desired consistency.
Step 4: Allow to cool to room temperature. Then transfer to an airtight container and store in the fridge.
Serving instructions
Apple cranberry chutney is an incredibly versatile spread that adds a touch of brightness to appetizers, entrees and desserts! Here are our favorite ways to use it:
- Roasted turkey: This cranberry chutney makes the perfect side dish for your Thanksgiving dinner. It would also be great as a condiment for leftover turkey sandwiches!
- Poultry and pork: In addition to turkey, the tartness of cranberries pairs well with other poultry, such as chicken, and pork!
- Charcuterie board: Make your cranberry chutney the star of a festive charcuterie board! It pairs especially well with blue cheese and goat cheese. For another festive appetizer, try using this apple cranberry chutney recipe in place of fig jam in this baked brie with jam recipe!
- Breakfast: Cranberry chutney can be used anywhere you would use jam or compote — think pancakes and waffles, swirled into yogurt, or spread on a slice of toast!
- Dessert: It’s also the perfect topping for cheesecake!
Storage
Allow the apple cranberry chutney to come to room temperature. Transfer to an airtight container, such as a glass jar. Store covered in the refrigerator for up to one week.
Recipe variations
This apple cranberry chutney recipe is easy to customize. Here are some of our favorite additions and substitutions:
- Spice it up: A pinch of cloves, nutmeg or ginger will give this chutney a warming twist. This is an especially great option if you’ll be using the chutney for breakfast fare or as a dessert topping.
- Add some heat: Red pepper flakes or a pinch of cayenne can give the chutney a spicy kick!
- Dried fruits: While I love chopped dried figs, you can always substitute them for other dried fruits such as dried apricots or even candied ginger!
- Savory herbs: Instead of rosemary, consider using fresh thyme or sage.
Frequently Asked Questions
Yes, frozen cranberries work great in this recipe!
Cranberry chutney is generally more chunky than cranberry sauce. It’s more of a relish that contains additional ingredients, such as dried fruits and more spice.
Yes, I recommend tasting the cranberry chutney towards the end of cooking and adding additional brown sugar as needed.
Definitely! The chutney keeps well for a week. I recommend making it just a day or two before serving for the best texture.
Loving this apple cranberry chutney? For more recipes perfect for your Thanksgiving spread, make sure to check out these posts:
Print
Apple Cranberry Chutney Recipe
- Total Time: 20 minutes
- Yield: 3 cups
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Ingredients
- 12 ounces (340 grams) cranberries*
- 2 small granny smith apples (peeled, cored and diced)
- ¾ cup (120 grams) dried figs, chopped
- ⅓ cup (65 grams) brown sugar
- ½ cup (120 ml) orange juice
- ¼ cup (60 ml) apple cider vinegar
- ¼ teaspoon ground cinnamon
- 2 sprigs fresh rosemary
- ¼ tsp kosher salt
Instructions
- Combine all ingredients in a saucepan over medium heat. Simmer for 15 minutes or until the apples are tender, the cranberries begin to burst and the sauce thickens.
- Remove from heat. Remove and discard the rosemary stems. Let cool completely. Store in an airtight container in the refrigerator for up to one week for the best flavor and texture.
Notes
Cranberries: Both fresh and frozen cranberries work well in this recipe.
This post may contain affiliate links through which we may earn a small commission at no additional cost to you. We only recommend products that we genuinely love and would use ourselves.