Apple and cranberry is an amazing sweet and sour combination. The warm spices, cinnamon and allspice, make this condiment very flavorful and delicious.
About the recipe
Cranberries are everywhere during fall & winter and especially during Thanksgiving. I usually buy a big bag of them from Costco, use half and freeze the other half. I love the tart flavor of a cranberry. The tartness works beautifully in many Indian dishes like this cranberry pulihora or this spicy cranberry pachadi (chutney). I also love the sweetened ones in recipes like this almond cranberry biscotti. The addition of apple to cranberries balances the the tartness. Warm spices make this cranberry chutney fragrant and flavorful. Chopped, toasted walnuts add texture to this simple dish. The whole house smells amazing while making this apple and cranberry chutney. It tastes sweet, tart and spicy, all at the same time. A perfect dish to serve for Thanksgiving or for any holiday party. I love hearing from you!! If you’ve tried this and liked it, then don’t forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too. Here are the ingredients you need to make this cranberry and apple chutney:
Fresh Cranberries - avoid mushy, wrinkled, discolored berriesApple - use any of your favorite variety. I love using pink lady or other crisp apple.OnionRaisinsSugar and saltApple cider vinegar - substitute with red wine or white wine vinegar.Spices - ground cinnamon, allspice and clovesWalnuts - toasted and chopped
Instructions
For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below. Here is how to make this easy and delicious cranberry apple chutney recipe: In a medium size saucepan on medium heat, bring sugar and water to a boil. Simmer uncovered for 2 minutes. Stir in the cranberries, apples, onion, raisins, vinegar, cinnamon, salt, allspice and cloves. Bring to a boil. Reduce the heat and simmer uncovered for 15~20 minutes or until it reaches the mixture thickens, stirring occasionally. The consistency of the chutney is up to you. If you like it chunky, then leave it chunky. Otherwise mash it with a potato masher or the back of the spoon until nice and smooth. Serve warm or cold. Store in an airtight container for up to 2 weeks.
Expert Tips
Substitute apple cider vinegar with red wine or white wine vinegar.Adjust the amount of sugar depending on the tartness of the cranberries and your taste preference.The consistency of this sweet cranberry chutney is personal choice. You can leave it chunky or use a potato masher or the back of the spoon to mash into a smooth paste.Store leftover chutney in an airtight container for up to 2 weeks in the refrigerator or frozen for up to 2 months.
Serving ideas
Cranberry chutney is a Thanksgiving staple. But you can make this spicy sweet chutney all through the year. It is great to serve with tortilla chips, roti, paratha. Mix with softened cream cheese and use as a spread.Stir into yogurt, top with granola and enjoy for breakfast.
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Here are a few more delicious holiday dishes that you might like:
Recipe Card
