Cranberry Apple Chutney

Packed with festive flavors, this easy Cranberry Apple Chutney is made with fresh and dried cranberries, crisp apples, and warm spices like cinnamon and cloves in 30 minutes. It's a perfect balance of sweet and tart flavors and is great for a Thanksgiving spread, holiday cheese boards, or even as a tasty spread for sandwiches.

Jump to:

• What is Cranberry Apple Chutney?
• Why This Recipe is a Keeper
• Ingredients - Notes & Substitutions
• How to Make Cranberry Apple Chutney
• Serving Suggestions
• How to Store
• Recipe Tips & Notes
• Frequently Asked Questions
• More Chutney Recipes You'll Love
• 📖 Recipe

What is Cranberry Apple Chutney?

Cranberry Apple Chutney is a sweet and tart jam-like sauce made with cranberries, apples, sugar, vinegar, and warm spices like cinnamon and cloves.

Why This Recipe is a Keeper

• Packed with festive flavors using cranberry in two forms- dried and fresh.
• It's a 25-minute hands-off recipe made with easily available ingredients.
• This versatile condiment can be served as a dip with appetizers, spread on sandwiches, or as a sauce over your favorite grilled protein.
• It even makes for a wonderful holiday gift for your friends and family!

So, if you're wondering what to do with lots of cranberries - give this recipe a try! The aroma of this chutney is so popular that you can even buy a Yankee Candle Cranberry Chutney for a delicious reminder of the holiday meal. Let's get started on this easy recipe!

Ingredients - Notes & Substitutions

Here's the list of ingredients you need for this easy recipe for cranberry apple chutney:

• Fresh Cranberries: I prefer to make this chutney with fresh cranberries. But, if frozen is all you have access to, use them as-is, no need to thaw.
• Dried Cranberries: Add a nice textural contrast to the chutney. If you can't find dried cranberries, raisins will work as well.
• Apple: chopped into small chunks. Fuji, Pink Lady, or Gala apples are all great options.
• Sugar: you can adjust the amount of sugar to suit your tastes. If you prefer a sweeter chutney, increase the amount to ½ cup instead of ⅓ cup.
• Apple Cider Vinegar: vinegar helps tenderize the fruit and adds a tangy flavor. If you cannot find apple cider vinegar, use white vinegar.
• Spices: you just need a simple combination of cinnamon powder and ground cloves to give the chutney a delicious, sweet-spicy flavor. If whole spices are all you have, grind together a ½-inch stick of cinnamon and 3 cloves.
• Water: the cooking liquid needed for the instant pot to come to pressure and the base for the chutney.

Scroll to the recipe card for a detailed list of ingredients and quantities.

How to Make Cranberry Apple Chutney

You can easily make this chutney in the instant pot or on the stove! Both are super quick and easy. I prefer the Instant Pot method since I can fill it, shut it, and walk away while the pot does its magic!

Instant Pot Instructions

Step 1: Pressure Cook. Combine everything in the instant pot, cover, and cook on high pressure for 1 minute.

Step 2: Release Pressure. Let the pressure release naturally for 5 minutes, then manually release the remaining. Open the lid once the pin drops.

Step 3: Simmer. Select SAUTÉ on the instant pot to thicken the chutney. Check the taste and add more sugar if needed. Simmer the chutney for 5-8 minutes or until it thickens to a jam-like consistency.

Step 4: Thicken Chutney. Use a potato masher to mash some of the fruit. Cool completely, then chill in the refrigerator until ready to serve.

Alternate Method: Stovetop Instructions

• Combine all ingredients in a saucepan and bring to a boil over medium-high heat.
• Reduce the heat to medium and simmer for 15 minutes until thickened.
• Mash some of the fruit, then cool and serve or store in the fridge.

Serving Suggestions

Wondering how to serve cranberry chutney? Here are a few different ways you can serve it. I account for two tablespoons of chutney per person.

• Serve it with your Thanksgiving or holiday meal. It pairs deliciously with tandoori turkey breast, whole roasted tandoori chicken, Bombay potatoes, or jalapeño cornbread.
• Enjoy it as an appetizer with your favorite crunchy crackers and brie cheese.
• Use it as a spread on tandoori chicken sliders, grilled cheese, or masala chicken burgers.
• Serve it as a dip next to samosa stuffed jalapeño poppers, tandoori chicken wings, chicken tikka, or even sweet potato fries.
• Use it as a mix-in for yogurt parfaits or oatmeal.

How to Store

This chutney will last in sealed jars for a week in the fridge.

To freeze this chutney, simply pour it into a freezer-safe bag for up to 6 months in the freezer. It's a great way to make it ahead of the holiday season.

To enjoy again, thaw in the fridge if frozen, then enjoy cold or bring to room temperature before serving.

Recipe Tips & Notes

• Cranberries: This chutney tastes best with fresh cranberries. However, if frozen cranberries are all you have, use them without thawing, and simmer the chutney a few minutes longer to evaporate the excess liquid.
• Make-Ahead & Store: This chutney can be made a week ahead of your party. Refrigerate the chutney in an airtight container for up to a week. 
• Adjust sweetness to taste: This quantity of sugar is perfect for my family, but feel free to adjust the taste to your liking during the simmering stage.
• Dried sweetened cranberries: These add a great texture and taste to the chutney. If unable to find it, use raisins instead.
• Serving size: This quantity makes roughly 14 ounces of chutney, which is roughly 28 tablespoons. I account for two tablespoons of chutney per person. 
• Doubling the recipe: This recipe can easily be doubled. However, the pressure cooking time remains the same. 

Frequently Asked Questions

More Chutney Recipes You'll Love

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