I like to try new dishes every year at Thanksgiving. Creative flavor combinations, a different type of roast squash. As I see it, there are simply too many good recipes out there to make the same thing year after year. Sure, it makes me a little more stressed out because I am constantly venturing into the unknown, with the hopes that I can pull it all off on the big day. It keeps me on my toes, to say the least.
Since a bit of tradition is comforting, I stick to my mother’s recipe for cranberry apple chutney. I serve it in my grandmother’s heavy crystal. That way I have a taste of family legacy at my Thanksgiving table. And what would Thanksgiving be without that, after all? 
Cranberry Apple Chutney
- Total Time: 35 minutes
- Yield: 10-12 1x
Description
This recipe makes a large batch, so depending on your guest list, you may find yourself enjoying the tangy, fragrant flavors with your leftovers. This is also delicious served along side chicken, fish or pork, or spooned on top of yogurt of cottage cheese.
Ingredients
- 1 lb (450 grams) cranberries
- 1 cup (150 grams) seedless raisins
- 1 2/3 (280 ml) cups sugar
- 1 tbsp ground cinnamon
- 1 1/2 tsp ground ginger
- 1/4 tsp cloves
- 1 cup (230 ml) water
- 1 medium size onion, chopped
- 1 medium size apple, pared, quartered, cored and chopped
- 1 stalk celery, thinly sliced
Instructions
- Combine cranberries, raisins, sugar, cinnamon, ginger, cloves and water in a large saucepan.
- Cook 15 minutes, until the berries pop and mixture thickens.
- Stir in the onion, apple and celery; simmer 15 minutes longer, or until the mixture is thick.
- Cool and refrigerate.
Notes
- Optional, for additional crunch, stir in some toasted walnuts or pecans once your chutney has cooled.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Condiment
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 70
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Frequently Asked Questions
When should I add the onion, apple, and celery — and why not at the start?
The cranberries, raisins, sugar, and spices cook first for 15 minutes until the berries pop and the mixture thickens, then the onion, apple, and celery are stirred in and simmered for another 15 minutes. This two-stage method preserves a little texture in the fresh ingredients rather than cooking them to mush.
Can I add any extra texture to this chutney?
Yes — the notes suggest stirring in toasted walnuts or pecans once the chutney has cooled for additional crunch. This is listed as optional, so the chutney is complete without them.
