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.
Table of Contents
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.
You only need a few kitchen tools to help you make this chutney recipe:
- medium saucepan
- airtight container
- wooden spoon or rubber spatula
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
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.
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.
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.
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.
Do you have questions about this delicious cranberry apple chutney recipe? Here are the answers to the most commonly asked questions for this recipe.
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.
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.
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.
OTHER DELICIOUS EASY RECIPES WITH CRANBERRIES YOU MAY ENJOY
Apple Cranberry Chutney Recipe
- 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
- 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.
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.