This Cranberry Chutney recipe is the perfect combination of sweet and tart packed into a versatile condiment that's ready in under 30 minutes. It's made with sweet chunks of red apple, tart fresh cranberries, and chewy dried cranberries cooked with sugar, vinegar, cinnamon, and cloves.
Serve this cranberry apple chutney as a Thanksgiving side dish or as a dip on your cheese board!
What is Cranberry Chutney?
Cranberry chutney is a sweet and tart sauce that's seasoned with warm spices, such as cinnamon and cloves, and is a staple for holiday meals.
I cook tart fresh cranberries with apples and dried sweetened cranberries, along with sugar, cinnamon, cloves, and some apple cider vinegar for a touch of acidity.
Using these easily available ingredients, this chutney comes together in 25 minutes using this hands-off recipe. This delicious condiment can be served as a dip with appetizers, as a 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, you can even buy a Yankee Candle Cranberry Chutney for a delicious reminder of the holiday meal.
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Ingredients - Notes & Substitutions
This easy recipe for cranberry chutney is made up of a simple list of ingredients most of which you probably already have on hand!
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 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 use cranberry chutney? This relish is a staple on my holiday cheeseboards. Here are a few different ways you can serve it:
- 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.
Another very legitimate option is to just eat it by the spoonful straight out of the pot;)
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 as-is, without thawing. You may also have to simmer the chutney a few minutes longer to evaporate the excess liquid. Also, cranberries will break down more as compared to fresh ones.
- 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 2 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
Cranberry sauce is simpler in that it's made up of just sugar, water, and cranberries that are simmered until thickened. Cranberry chutney has a more complex flavor due to the added apple, vinegar, salt, and spices.
Cranberry relish is tart and made up of finely chopped, raw ingredients. Cranberry chutney on the other hand is sweeter and cooked into more of a compote.
You can if you want, but chutney is usually served at room temperature.
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📖 Recipe
Cranberry Chutney
Equipment
Ingredients
- 10 ounces fresh cranberries rinsed
- 1 cup apple, chopped 1 medium fuji/ pink lady/ gala
- ¼ cup sweetened dried cranberries see notes for substitutions
- ⅓ cup sugar (increase to ½ cup for sweeter chutney)
- 2 tablespoons apple cider winegar
- ½ teaspoon cinnamon powder
- ⅛ teaspoon ground cloves
- ½ cup water
Instructions
Instant Pot Recipe
- Pressure cook: Add all the ingredients to the Instant Pot and give it a stir. Close the lid and pressure cook on high pressure for 1 minute. After cooking, let the pressure release naturally for 5 minutes, followed by a manual release. Open the lid after the pin drops.
- Simmer and thicken: Turn on saute and simmer the jam for 5-8 minutes until it reaches a jam-like consistency. Using a potato masher, break down some of the fruit. Check for taste. If needed add more sugar, then simmer for a few more minutes. Cancel Saute.
- Cool & Store: Let the chutney cool down completely, then store in an air-tight container in the referigerator until ready to use.
Stovetop Instructions
- Combine all ingredients in a saucepan on medium-high heat with ¾ cup water. Bring everything to a boil, then reduce the heat to medium. Simmer for 15 minutes, stirring occasionally, until the chutney sauce reaches a jam-like consistency.
Notes
- Cranberries: This chutney tastes best with fresh cranberries. However, if frozen cranberries are all you have, use them as-is, without thawing. You may also have to simmer the chutney a few minutes longer to evaporate the excess liquid. Also, the cranberries will break down more as compared to fresh ones.
- 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, use raisins instead.
- Serving size: This quantity makes roughly 14 ounces of chutney, which is roughly 28 tablespoons. I account for 2 tablespoons of chutney per person.
- Doubling the recipe: This recipe can easily be doubled. However, the pressure cooking time remains the same.
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