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A white bowl filled with chunky cranberry sauce, topped with sliced fresh cranberries. Whole cranberries are scattered around the bowl on a white cloth.

Cranberry Chutney

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This cranberry chutney is my grandma's recipe, a chunky cranberry apple chutney simmered with fresh ginger, brown sugar, and apple cider vinegar. Make it ahead for turkey, ham, or a holiday cheese board.
Course Appetizer
Cuisine American
Diet Gluten Free, Low Fat, Vegetarian
Keyword christmas cranberry chutney recipe, cranberry apple chutney, cranberry chutney, cranberry ginger chutney
Prep Time 15 minutes
Cook Time 40 minutes
Cool Time 1 hour
Total Time 1 hour 55 minutes
Servings 3 cups
Calories 415
Author Gina Dickson

Ingredients

  • 1 teaspoon vegetable oil
  • 2 tablespoons onion sweet white or yellow, minced
  • 2 teaspoons ginger peeled and finely grated, fresh
  • ½ teaspoon salt
  • ⅔ cup water
  • ¼ cup apple cider vinegar
  • 1 cup brown sugar packed
  • 12 ounces cranberries about 3 cups fresh or frozen cranberries, thawed and drained if frozen
  • 2 Granny Smith apples peeled, cored, and cut into ¼-inch pieces

Instructions

Start the Base

  • Heat oil in a medium saucepan over medium heat until shimmering.
    1 teaspoon vegetable oil
  • Add minced onion, fresh ginger, and salt. Cook, stirring occasionally, until the shallot has softened, about 1 to 2 minutes.
    2 tablespoons onion, 2 teaspoons ginger, ½ teaspoon salt

Cook the Chutney

  • Add water, cider vinegar, and brown sugar.
    ⅔ cup water, ¼ cup apple cider vinegar, 1 cup brown sugar
    A white pot with a black handle containing a mixture of diced onions and broth or sauce, viewed from above on a white background.
  • Increase heat to high and bring to a simmer, stirring to dissolve the sugar.
  • Add 1½ cups cranberries and all the apples. Return to a simmer.
    12 ounces cranberries, 2 Granny Smith apples
    A top-down view of a pot filled half with fresh cranberries and half with chopped green apples, ready to be cooked, on a white background.
  • Reduce heat to medium-low and cook, stirring occasionally, until cranberries have mostly broken down and the mixture has thickened, about 15 minutes.

Finish and Cool

  • Add the remaining 1½ cups cranberries.
  • Continue to simmer, stirring occasionally, until the new cranberries are just beginning to burst, about 10 minutes.
    A white saucepan filled with homemade cranberry sauce, featuring whole and crushed cranberries, with a white spoon lifting a portion of the sauce. The background is white.
  • Transfer chutney to a serving bowl and let cool for at least 1 hour before serving.
  • Refrigerate for up to 3 days if making ahead.

Notes

Storage and Reheating
  • Fridge: Store in an airtight container for up to 3 days. The flavor deepens as it sits.
  • Freezer: Freeze for up to 3 months in a sealed container or freezer-safe bag. Thaw overnight in the refrigerator.
  • Reheat: Warm gently in a saucepan over low heat, or serve chilled.
Substitutions
  • Shallots can be used in place of the onion.
  • Honeycrisp or Fuji apples work in place of Granny Smith. They're a little sweeter.

Nutrition

Serving: 1cup | Calories: 415kcal | Carbohydrates: 103g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Sodium: 416mg | Potassium: 348mg | Fiber: 7g | Sugar: 89g | Vitamin A: 134IU | Vitamin C: 22mg | Calcium: 82mg | Iron: 1mg
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