Apple Cranberry Chutney Recipe With Apricots

This Apple Cranberry Chutney recipe is the perfect sweet and tart chutney to enjoy with poultry or pork. Filled with warm spices this chunky fruit chutney is great for holiday entertaining or just enjoying while you relax with a glass of wine and charcuterie board at home.

You also might like to try this Easy Fig Chutney Recipe or this Healthy Sugar Free Cranberry Sauce recipe too!

Cranberry chutney with apple and orange in a small glass jar for gift giving.

WHY YOU’LL LOVE THIS RECIPE

  • This easy Apple Cranberry Chutney recipe with apricots is the perfect balance of sweet and tart.
  • It’s perfect for holiday entertaining and goes so well with a cheese board.
  • It’s simmered until thick and jam-like with a sweet and tangy taste that your entire family will love.
  • Easy way to add flavor to any cut of pork, poultry
  • Serve over brie cheese or a block of cream cheese with crackers for a quick appetizer.

EQUIPMENT NEEDED

You only need a few kitchen tools to help you make this chutney recipe:

  • medium saucepan
  • airtight container
  • wooden spoon or rubber spatula
Ingredients to make cranberry chutney with apple and orange.

INGREDIENTS

You only need a few simple ingredients to make this homemade apple cranberry chutney recipe. All of the ingredients are easy to find at your local grocery store or farmers market.

  • orange juice
  • fresh cranberries
  • whole orange, seeded and finely chopped
  • granny smith apple, cored and chopped
  • dried apricots, chopped – I used Turkish apricots. California apricots are another option for this recipe.
  • honey or for a lower sugar option use a zero calorie liquid allulose like the Wholesome brand.
  • cinnamon stick or ground cinnamon (optional)
  • cardamom, ground
Homemade apple cranberry chutney over sliced pork on a brown cutting board.

HOW TO MAKE THIS APPLE CRANBERRY CHUTNEY RECIPE

Making this simple recipe is so easy. Just follow the steps below and you will a tasty recipe in under 30 minutes.

STEP 1: ADD THE DICED ORANGE, ORANGE JUICE, AND CRANBERRIES TO A POT

Wash and dice the fruit and set aside. In a medium-size saucepan, add the orange juice, cranberries, and chopped orange.

STEP 2: BRING THE CRANBERRY MIXTURE TO A BOIL

Bring ingredients to a boil, then reduce heat to medium heat and cook until the cranberries begin to open up and soften.

STEP 3: ADD THE REMAINING INGREDIENTS AND SIMMER

Add the chopped apple, apricots, honey, cinnamon stick or ground cinnamon (if adding), and cardamom, and simmer for 15-20 minutes or until the ingredient reaches your desired texture.

STEP 4: REMOVE THE CINNAMON STICK BEFORE SERVING

Remove the cinnamon stick before serving.

WHAT TO SERVE WITH CHUTNEY

This apple cranberry chutney is delicious when served with cheese and crackers as an appetizer or side dish. charcuterie board with cheese and crackers, but you could also pair it with this air fryer pork loin or these Instant Pot Air Fryer Pork Chops for a delicious dinner meal.

Homemade apple cranberry chutney in a light blue-gray serving bowl.

SUBSTITUTIONS AND ADDITIONS

Here are a few ideas for substitutions and additions to this recipe:

  • If you don’t have fresh cranberries, you could use frozen cranberries. Just be sure to thaw them before adding them to the pot.
  • You could also add some grated fresh ginger for an extra zing of flavor.
  • If you want a little more sweetness, you could add brown sugar or maple syrup to taste.
  • For a spicier chutney, add some red pepper flakes or ground cloves.

TIPS

Here are a few tips for making this recipe:

  • Be sure to remove the cinnamon stick before serving.
  • If you want a smooth chutney, you can use an immersion blender to blend the ingredients before serving. If you don’t have an immersion blender you could a food processor instead.
  • I really prefer the tartness of the granny smith apple however you could also use a sweet apple like a Honeycrisp or fuji apple.
  • You could also serve this instead of traditional cranberry sauce for holiday meals.
  • Once the cranberries pop you can add the remaining ingredients and simmer until your chutney is done.
  • You could also add a pinch of salt to balance out the sweetness in this recipe.
  • The sauce will thicken as it cools.
Overhead view of pork loin topped with apple cranberry sauce.

HOW TO STORE

This chutney can be stored in an airtight container in the fridge for up to 2 weeks. I like to store mine in a mason jar so make sure that it is airtight and sealed well.

FAQS 

Do you have questions about this delicious cranberry apple chutney recipe? Here are the answers to the most commonly asked questions for this recipe.

What is the difference between chutney and relish?

Traditionally, chutney is fruit based sauce. Relish is usually made with vegetables, and both are typically are made with vinegar. However, for this recipe, I did leave the vinegar out.

Can I freeze leftover chutney?

Yes, this chutney can be frozen. Just store it in an airtight container and it will keep in the freezer for up to 3 months.

Is chutney served warm or cold?

This chutney can be served warm or cold, depending on your preference. I like to serve it cold, but if you want to serve it warm, just heat it up on the stovetop over low heat until it is warm.

Fresh cranberry chutney in a clear serving bowl with pork in the background on a cutting board.

OTHER DELICIOUS EASY RECIPES WITH CRANBERRIES YOU MAY ENJOY

Cranberry condiment in a small clear mason jar.

Apple Cranberry Chutney Recipe

This apple cranberry chutney is made with chunky fruit and simmered in fresh orange juice with a hint of honey or allulose sweetener for a sugar free option. Serve over poultry, pork on on cheese for an appetizer.
5 from 1 vote
Print Pin Rate
Course: Condiment
Cuisine: American
Keyword: Apple Cranberry Chutney Recipe, Chutney, Cranberry Chutney
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 cups
Calories: 96kcal
Author: Sandra Shaffer

Ingredients

  • 1 cup orange juice
  • 1 12- ounce bag fresh cranberries
  • 1 whole orange seeded and finely chopped
  • 1 granny smith apple cored and chopped
  • 12 dried apricots chopped
  • 1 cup honey or allulose sweetener
  • 1 cinnamon stick or 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon cardamom ground

Instructions

  • Clean and dice the cored apple and seeded orange. Set aside.
  • In a medium size saucepan add the orange juice, cranberries and chopped orange. Bring ingredients to a boil, then reduce heat to medium heat and cook until the cranberries begin to open up and soften.
  • Add the prepared chopped apple, apricots, honey (or allulose), cinnamon stick (if using), and cardamom. Simmer for 15-20 minutes or until the ingredient reach your desired texture.
  • Remove cinnamon stick before serving.

Notes

Allulose is not as sweet as honey, so if using adjust to your preference.
It's not necessary to remove the skin from the apple, but you can for a softer texture.
The orange rinds simmer to a soft consistency and add a tang, which adds to the flavor of this chutney.
Recipe from The Essential New York Times Cook Book (hardback) by Amanda Hesser

Nutrition

Serving: 1/4 cup | Calories: 96kcal | Carbohydrates: 25g | Sodium: 2mg | Fiber: 1g | Sugar: 22g

Disclaimer

Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.

Hugs Sandra Signature

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