This recipe for Cranberry Apple Fruit Chutney is the perfect complementary side dish for your Thanksgiving and Christmas entrees. The sweet and chunky texture gives it universal appeal as both a side dish or as an appetizer with cream cheese and crackers.
Easy Cranberry Apple Fruit Chutney Recipe
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 actually like it but, prefer the whole berry version the most. Each to their own, right? 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. To make Cranberry Apple Chutney:
- This chutney couldn’t be easier to make. Add all of the ingredients to a heavy bottomed saucepan. I use a 4 quart saucepan to give plenty of room.
- Bring to a boil, stir well then lower the heat and simmer over low heat uncovered for around 30 minutes until reduced and thickened. Check on it and give it a good stir periodically.
- Cool the chutney to room temperature, then store in the refrigerator tightly covered for up to 2 weeks.
How to Make the Best Cranberry Apple Fruit Chutney Recipe
- Ingredients you’ll need to make homemade Cranberry Apple Fruit Chutney: Fresh cranberries, dried fruit (i.e. Sunmaid) orange, apple, granulated sugar, light brown sugar, apple cider vinegar, red onion, water. You can also add toasted nuts such as pecans or walnuts.
- Seasonings you’ll need: Orange zest, pumpkin pie spice, cinnamon, red pepper flakes, ground ginger, celery salt.
- Kitchen gadgets you’ll need: A 3 or 4 quart heavy bottomed saucepan, measuring cups and spoons, a large spoon for stirring, a citrus zester, sharp knife and cutting board.
- Fruit bits are small diced dried mixed fruit typically found with the other items on the fruit aisle such as raisins.
- When chopping the orange, remove the seeds and as much as the pith as possible, or it can give the chutney a bitter aftertaste.
- When simmering the chutney to reduce the liquid allow it to gently bubble stirring periodically to prevent sticking to the bottom of the saucepan.
- This chutney can be served warm, chilled or at room temperature.
- How do you serve fruit chutney? Chutney can be served as a condiment with turkey, chicken or pork. Spoon it over a baked warm wheel of brie cheese or pour it over a block of cream cheese. When serving it over cream cheese I highly recommend sprinkling the top with toasted walnuts or pecans, and serve it with assorted crackers for spreading.
- After cooking, cool Cranberry Apple Fruit Chutney to room temperature, then store chilled in the refrigerator tightly covered for up to 2 weeks.
More Holiday Side Dish Recipes to Make
This sweet chutney can be served as a side dish or a condiment for the holidays. More side dish recipes you may also like to try:
- Southern style Lima Beans with bacon.
- Sweet caramelized Candied Yams made on the stovetop.
- Honey Roasted Carrots are simple and delicious.
- Old fashioned Creamed Peas can be served as a side dish or an entrée ladled over buttered toast.
- Bacon Wrapped Asparagus Bundles can be assembled in advance then baked just before serving.
- Maple Bacon Brussel Sprouts are made in the oven.
- Individual serving Stuffing Muffins.
- Jello Salad from Homemade Hooplah.
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Helpful Kitchen Items:
Cranberry Apple Fruit Chutney
- 1 12 oz package fresh cranberries
- 1 7 oz dried fruit bits [i.e.Sun Maid]
- 1 large orange peeled, seeds removed 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
- 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
- Add all of the ingredients to a heavy bottomed saucepan.
- 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.