No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Cranberry-Golden Raisin Chutney

This sweetly tart chutney makes an excellent spread for turkey sandwiches -- provided there's any left.

  • servings: 12




  • 1 ounce (2 tablespoons) unsalted butter
  • 1/4 cup finely chopped shallot (1 medium shallot)
  • 1 Granny Smith apple, peeled, cored, and cut into 1/2-inch dice
  • 1 cup golden raisins
  • 12 ounces fresh cranberries
  • 2 sprigs fresh thyme
  • 2 strips (2 inches each) lemon zest
  • 1 cup water
  • 1/2 cup sugar
  • 1 tablespoon fresh lemon juice

Cook's Note

Make-ahead tip: Make the chutney up to one week in advance, and chill.


  1. Step 1

    Melt butter in a medium saucepan over medium heat. Add shallot and cook, stirring often, until translucent, 3 to 4 minutes. Add apple and cook, stirring occasionally, for 2 minutes. Stir in raisins, cranberries, thyme, lemon zest, water, and sugar. Bring to a boil, and then reduce heat to a simmer. Cook, stirring occasionally, until cranberries have burst, apples are tender, and mixture has thickened, about 20 minutes.

  2. Step 2

    Remove from heat, and stir in lemon juice. Let cool to room temperature. Discard thyme and lemon zest. (Chutney will keep, covered and refrigerated, for up to 1 week. Serve chilled or at room temperature.)

Martha Stewart Living, November 2008



Reviews (1)

  • ipoipo 19 Nov, 2012

    This was just ok for me and did not have that glossy chutney look to it. It's appearance and mouth feel are a bit mushy from the apple. Won't make again.