Cranberry Apple Fruit Chutney is the perfect complimentary 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.
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 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.
Tips for Making Chutney
- 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 reducing, allow the chutney to gently bubble stirring periodically to prevent sticking.
- 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.
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Cranberry Apple Fruit Chutney
Servings: 2 cups (approximately)
Calories: 639kcal
Ingredients
- 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
- ¾ cup brown sugar packed
- ½ cup granulated sugar
- ½ cup finely diced red onion
- ¼ cup apple cider vinegar
- ½ cup water
- Seasonings:
- 2 Tbsp orange zest
- 2 ½ tsp pumpkin pie spice
- ½ tsp ground cinnamon
- ½ tsp red pepper flakes [more or less to taste]
- ¼ tsp celery salt
- ⅛ tsp ground ginger
- Optional mix-in: ½ cup toasted pecans or English walnuts
Instructions
- 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.
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.
Nutrition
Serving: 1cup | Calories: 639kcal | Carbohydrates: 163g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 331mg | Potassium: 502mg | Fiber: 7g | Sugar: 150g | Vitamin A: 439IU | Vitamin C: 65mg | Calcium: 159mg | Iron: 2mg
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My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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