Cranberry-Golden Raisin Chutney

Makes 3 1/2 cups

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


  • 1 ounce (2 tablespoons) unsalted butter

  • ¼ cup finely chopped shallot (1 medium shallot)

  • 1 Granny Smith apple, peeled, cored, and cut into ½-inch dice

  • 1 cup golden raisins

  • 12 ounces fresh cranberries

  • 2 sprigs fresh thyme

  • 2 strips (2 inches each) lemon zest

  • 1 cup water

  • ½ cup sugar

  • 1 tablespoon fresh lemon juice


  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. 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.)

Cook's Notes

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

Related Articles