Every holiday table has its stars—and for me, one of the brightest is a vibrant, tangy-sweet Apple-Cranberry Chutney. This little gem of a condiment has earned its place alongside beef roasts, pork tenderloins, golden roast chickens, and even turkey.
It’s versatile, festive, and—best of all—infinitely better than anything you’ll find in a jar at the store.
I’ve served this chutney at many holiday dinners, and without fail, it draws compliments from guests who are surprised by how fresh and flavorful it is. The best part? It comes together in just 16 minutes, making it a perfect last-minute addition to your feast.
Ingredients
• 3 cups fresh cranberries
• 1 large Honeycrisp apple, diced
• 1 tablespoon freshly grated ginger
• ½ teaspoon ground cinnamon
• 1½ cups sugar
• 2 teaspoons finely grated lemon zest
• 2 tablespoons fresh lemon juice
Step-by-Step Instructions
Start by gathering all your ingredients and prepping your apple—choose a crisp, sweet-tart variety like Honeycrisp for the perfect balance. Dice it into small, even pieces so it cooks quickly and blends beautifully with the cranberries.
In a medium saucepan, combine the cranberries, diced apple, grated ginger, cinnamon, sugar, lemon zest, and lemon juice. Stir everything together gently to coat the fruit and distribute the spices.
Place the saucepan over medium heat and bring the mixture to a gentle simmer. Within 5 to 6 minutes, you’ll notice the cranberries beginning to burst and the apples softening. Stir occasionally, but don’t overwork it—you want to preserve some texture. A few whole cranberries and apple chunks give the chutney a rustic, homemade charm.
Once the mixture has thickened slightly and the fruit is tender but not mushy, remove the pan from the heat. Let the chutney cool completely—it will continue to thicken as it rests.
Can be stored in jars with a ribbon and be given away as gifts, Buy Jars on Amazon here
Serving Suggestions
This chutney is a holiday multitasker. Spoon it alongside roast pork or beef, serve it with poultry, or even pair it with cheese and crackers for a festive appetizer. It keeps well in the fridge for several days, so you can make it ahead and let the flavors deepen.
There’s something deeply satisfying about making your own condiments—especially when they’re this easy and this delicious. I hope this chutney brings as much joy to your table as it has to mine.
Apple Cranberry Chutney
Ingredients
- 3 cups cranberries
- 1 large Apple diced (Honey Crisp)
- 1 tbsp fresh ground ginger
- 1/2 tsp ground cinnamon
- 1 1/2 cups sugar
- 2 tsp finely grated lemon zest
- 2 tbsp fresh lemon juice
Can be filled in jars for gifting. Jars can be bought here on Amazon
Instructions
- Combine cranberries, apples, ginger, cinnamon, sugar, lemon zest and juice in a medium saucepan.
- Cook over medium heat until mixture comes to a simmer and begins to breakdown and thicken, 5-6 minutes.
- Some of the cranberries will burst, try to keep it a little chunky for a more rustic chutney.
- Let cool completely and serve
Notes
Store by freezing, or pour in clean jars and refrigerate
Serve with my homemade Horseradish sauce
Happy Holidays, Frohe Weihnachten from my Dinner table to yours!
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