Festive Cranberry Chutney

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

This cranberry chutney blends fresh cranberries, crisp apples, brown sugar, and ginger for a bright, sweet-tart holiday condiment. It’s an easy, make-ahead side dish that complements turkey, ham, or cheese boards. Serve it chilled or warm for festive gatherings.

Course Appetizer

Cuisine American

Diet Gluten Free, Low Fat, Vegetarian

Keyword easy, festive, make ahead

Cook Time 40

Cool Time 1

Total Time 1 40

Servings 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 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 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
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
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.
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

Room Temperature: Let your chutney cool completely before transferring it to jars.
Fridge: Store in an airtight container for up to 3 days. The flavor deepens beautifully as it sits.
Freezer: Freeze for up to 3 months in a sealed container or freezer-safe bag.
Reheat: Warm gently in a saucepan over low heat or serve chilled as a relish. It’s delicious either way.

Nutrition