Cranberry Apple Fruit Chutney – Cranberry sauce and Thanksgiving turkey go hand in hand. The jellied canned cranberry sauce, is nostalgic for some people, and part of their beloved Thanksgiving traditions. I prefer to make something a little different to go with our turkey. so this cranberry apple fruit chutney is our alternative. This chutney is sweet and chunky, and the best part is, it can be made up to two weeks in advance and gets even better the longer it sits. If you like toasted nuts in chutney, they can also be added for a little crunch.
Ingredients you’ll need:
1 [12 oz] pkg fresh cranberries
1 [7 oz] pkg dried fruit bits [i.e.Sun Maid] 1 large orange, zested, peeled and chopped
1 medium honey crisp apple peeled, cored, finely diced
3/4 cup brown sugar, packed
1/2 cup granulated sugar
1/2 cup finely diced red onion
1/4 cup apple cider vinegar
1/2 cup water
Seasonings:
2 Tbsp orange zest
2 1/2 tsp pumpkin pie spice
1/2 tsp ground cinnamon
1/2 tsp red pepper flakes [more or less to taste] 1/4 tsp celery salt
1/8 tsp ground ginger
Optional mix-in: 1/2 cup toasted pecans or English walnuts
Directions:
Add all of the ingredients to a heavy bottomed saucepan. When peeling the orange, remove the seeds and as much as the pith as possible.
Bring to a boil, stir well, then lower the heat and simmer over low heat uncovered for around 30 minutes until reduced and thickened. Stir periodically. Cool to room temperature, then store in the refrigerator tightly covered for up to 2 weeks. This chutney can be served warm, chilled or at room temperature. Use as a condiment with turkey, chicken or pork. Serve warm with a wheel of brie, or pour over a block of cream cheese, sprinkle with toasted walnuts or pecans, and serve with assorted crackers. Yield: approximately 2 1/2 cups
Cranberry Apple Fruit Chutney
Servings: 2 1/2
Ingredients
- 1 [12 oz] pkg fresh cranberries
- 1 [7 oz] pkg dried fruit bits [i.e.Sun Maid]
- 1 large orange peeled and chopped
- 1 medium honey crisp apple peeled cored, finely diced
- 3/4 cup brown sugar packed
- 1/2 cup granulated sugar
- 1/2 cup finely diced red onion
- 1/4 cup apple cider vinegar
- 1/2 cup water
- Seasonings:
- 2 Tbsp orange zest
- 2 1/2 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
- 1/2 tsp red pepper flakes [more or less to taste]
- 1/4 tsp celery salt
- 1/8 tsp ground ginger
- Optional mix-in: 1/2 cup toasted pecans or English walnuts
Instructions
- Add all of the ingredients to a heavy bottomed saucepan. When peeling the orange, remove the seeds and as much as the pith as possible.
- Bring to a boil, stir well, then lower the heat and simmer over low heat uncovered for around 30 minutes until reduced and thickened. Stir periodically.
- Cool to room temperature, then store in the refrigerator tightly covered for up to 2 weeks.
Notes
This chutney can be served warm, chilled or at room temperature. Use as a condiment with turkey, chicken or pork. Serve warm with a wheel of brie, or pour over a block of cream cheese, sprinkle with toasted walnuts or pecans, and serve with assorted crackers.
Tried this recipe?Mention @melissassk or tag #melissassk!
Melissa
Hi, thanks for stopping by to visit my website My name is Melissa, I’m a busy Mom, author, recipe developer, photographer, food writer and blogger. I’m passionate about creating delicious dishes to share with family and friends!
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Jen says
This sounds so delicious! It’s just what I’ve been looking for to add something a little different to our table this year. I think I’ll make it for both Thanksgiving and Christmas!
Melissa says
Hi Jen! That’s exactly how this came about, I wanted something a little different to serve alongside our holiday favorites. I hope you enjoy, thank you! Melissa