Cranberry-Apple Chutney

cranberry chutney
Photo: Marcus Nilsson
Prep Time:
5 mins
Total Time:
1 hr 20 mins
4 cups

This chutney is a departure from the usual cranberry sauce, thanks to a touch of spice.


  • 1 cup cider vinegar (preferably unfiltered, such as Bragg Organic)

  • 1 cup packed light-brown sugar

  • 1 red onion, finely chopped

  • ¾ cup mixed dried fruit, such as currants, golden raisins, and chopped prunes

  • 1 tablespoon minced peeled fresh ginger (from one 1 ½-inch piece)

  • 10 whole cloves, crushed with the side of a knife (½ teaspoon)

  • 2 whole cinnamon sticks

  • 12 ounces fresh or thawed frozen cranberries (3 ½ cups)


  1. Bring vinegar, sugar, onion, dried fruit, ginger, cloves, and cinnamon sticks to a simmerin a medium saucepan over medium-high heat. Cook, stirring until sugar dissolves, about 5 minutes. Add cranberries. Reduce heat to medium, and simmer gently until cranberries are tender and start to burst, 10 to 15 minutes. Transfer to a bowl, and let stand until cooled. Refrigerate until chilled if desired.

Cook's Notes

Storage: Chutney can be refrigerated for up to 1 month.

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