Cranberry Chutney
30 Min

Cranberry Chutney

Here is a tangy cranberry chutney you can make ahead of time and enjoy up until the day of the holiday. Cooked chutneys like this one can keep in the refrigerator for up to 2 to 3 weeks. The apple adds a little bit of body to the chutney and smoothes out the sour notes of the cranberry.

Aside from being a good accompaniment with sliced roasted turkey or ham, it makes a delicious sandwich spread or can be eaten with crackers and cheese. So, this year, give the canned cranberry jelly a pass and try this chutney instead.

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Cook Time

30 Minutes



Step 1
Peel and core the apple. Chop into 1/2-inch cubes.
Step 2
In a medium stockpot, bring the apples, half the cranberries with the orange juice, sugar, chile powder, vinegar, ginger, cloves, star anise, and salt to a boil. Cover and simmer for 15 to 12 minutes. Take the cover off and add the rest of the cranberries. Cook until cranberries are soft but still bright in color and chutney has a thick consistency. Do not overcook the cranberries – they should retain their bright red color and shape.
Step 3
In a small frying pan, heat the olive oil and pop the cumin seeds; immediately add to the chutney.
1 Granny Smith apple

14 ounces fresh cranberries 

2 cups fresh orange juice 

3/4 cup cane sugar

1 teaspoon red chile powder

3 tablespoons red wine vinegar

1 tablespoon minced ginger

5 to 6 cloves, chopped

1 star anise, crushed or chopped

1 teaspoon sea salt
2 tablespoons olive oil

1 teaspoon cumin seeds
30 Min

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