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Cranberry Apple Fruit Chutney

Cranberry Apple Fruit Chutney

Course Condiment, Side Dish
Cuisine American
Keyword cranberry-apple-fruit-chutney, easy-chutney-recipes, fresh-cranberry-recipes, thanksgiving-side-dish-recipes
Prep Time 5 minutes
Cook Time 30 minutes
Chill time 8 hours
Servings 2 cups (approximately)
Calories 639kcal
Author Melissa Sperka


  • 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 tablespoon orange zest
  • 2 ½ teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ½ teaspoon red pepper flakes [more or less to taste]
  • ¼ teaspoon celery salt
  • teaspoon ground ginger
  • Optional mix-in: ½ 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.


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.


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