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Cranberry Apple Chutney

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  • Author: Nicole Criss
  • Total Time: 25 minutes
  • Yield: 10-12 1x


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.


  • 1 lb (450 grams) cranberries
  • 1 cup (150 grams) seedless raisins
  • 1 2/3 (280 ml) cups sugar
  • 1 tablespoon ground cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1/4 teaspoon 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


  1. Combine cranberries, raisins, sugar, cinnamon, ginger, cloves and water in a large saucepan.
  2. Cook 15 minutes, until the berries pop and mixture thickens.
  3. Stir in the onion, apple and celery; simmer 15 minutes longer, or until the mixture is thick.
  4. Cool and refrigerate.


Optional, for additional crunch, stir in some toasted walnuts or pecans once your chutney has cooled.

  • Prep Time: 10 mins
  • Cook Time: 15 mins
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