Cranberry Chutney is sweet, tart and loaded with flavor. This cranberry sauce alternative is easy to make with simple ingredients.

Cranberry Chutney on a slice of bread with cream cheese. A bowl of cranberry chutney in the background

Easy Cranberry Chutney Recipe:

Fresh Cranberry Chutney is a great alternative to cranberry sauce. This sweet and tart mixture is cranberries, warm seasoning and creamy texture. Cranberry Chutney perfect side to add to your holiday dinner table this year.

Cranberry sauce is a blends cranberries but this recipe cranberries more present. Combined with the other easy ingredients makes this side perfect to top a slice of bread and cream cheese.

This one pot side dish combines all the ingredients together and simmers for on low heat. Make ahead and store in the refrigerator to enhance the flavors.

Cranberry Chutney on a slice of bread with cream cheese.

What is Cranberry Chutney:

Cranberry Chutney is made with sweet, sour, and tart ingredients. It includes fresh cranberries, dried cranberries, staple pantry ingredients, oranges and apples. Fresh ingredients mixed together to use as a side on a many things.

You can add to your turkey sandwiches, top a French baguette with cream cheese, on a charcuterie board with cheese crackers. It is even perfect to place in a jar and give your neighbors and friends during the holidays.

Ingredients needed - cranberries, sugar, brown sugar, ground cinnamon, ground cloves, oranges, water, apple

Ingredients: 

  • Fresh or Frozen Cranberries (if using frozen, make sure to defrost them first) 
  • Dried Cranberries 
  • Sugar 
  • Brown Sugar 
  • Ground Cinnamon
  • Ground Cloves 
  • Oranges, juiced 
  • Orange Zest from 2 Oranges 
  • Water 
  • Sweet Apple, peeled, cored and diced (Honeycrisp, Fuji or Gala) 

How to Make Cranberry Chutney: 

  • Mix together all the ingredients – Stir all the ingredients together on a medium saucepan. This includes the ½ cup of sugar. Bring the mixture to a boil over medium high heat and stirring occasionally.
Mixing the cranberry chutney ingredients in a sauce pan with a wooden spoon
  • Simmer ingredients on low – Then reduce the heat to low and simmer. Place cover on sauce pan and cook on low heat for 30 minutes until the cranberries start to pop. 
  • Continue Cooking – Then uncover and cook for 10 to 15 minutes until the chutney starts to thicken.  
A saucepan of cranberry chutney
  • Remove from heat – Remove from heat and allow it to cool slightly.  
  • Cool, Serve and Enjoy – Refrigerate the chutney overnight for the flavors to combine fully.  Then it’s ready to serve and enjoy! 
Cranberry Chutney on a slice of bread with cream cheese. A bowl of cranberry chutney in the background

How Long Will Cranberry Chutney Keep:

Store any leftovers in an airtight container in the refrigerator for up to 10 days.  This makes the perfect side dish to make ahead of time. During the holidays, I love making meals that can be prepared ahead of time.

This saves me time and I can enjoy the holiday with family and friends. Make a charcuterie board with cheese, crackers and meats and add this as a side. Every one will be so surprised how delicious it is and how super easy it is to make.

Cranberry Chutney on a slice of bread with cream cheese. A bowl of cranberry chutney in the background

What do you do with Cranberry Chutney:

  • Make a Sandwich – If you have leftover turkey add this cranberry chutney to the sandwich. Take you classic turkey sandwich to the next level.
  • Perfect with Cheese – Serve with goat cheese, cheddar or brie with some crackers or bread. You can even spoon over a block of cream cheese with some nuts for a beautiful presentation.
  • Puff Pastry Appetizer – To make an easy appetizer to serve this holiday, add cranberry chutney to a puff pastry with cheese. Bake the store bought puff pastry for easy appetizer in about 10 minutes.
Cranberry Chutney on a slice of bread with cream cheese. A bowl of cranberry chutney in the background

Cranberry Apple Chutney Tips:

  • Store Properly – If store in the refrigerator in an airtight container, this cranberry chutney will last up to 10 days.
  • Freeze – This cranberry mixture can be placed in the freezer. Store in a freezer container or a zip lock bag for up to 2 months.
  • Serving – To serve after freezing, place in the refrigerator overnight to thaw. You can enjoy chilled or warm on the stovetop over medium heat.
Close up image of a bowl of cranberry chutney

Variations:

  • Cranberries – We recommend using fresh cranberries but if you can’t find cranberries, you can use frozen. Make sure to thaw before using but keep in mind the texture and consistency may be a little different.
  • Apples – Use a variety of different apples. We suggest Honeycrisp, fuji, or gala. Just make sure they are sweet and firm. Granny Smith’s are also a good option.
  • Vinegar – You can add in vinegar for added flavor. For the health benefits we recommend apple cider vinegar but you can also white stilled vinegar or white wine vinegar.
  • Sugar – We used white sugar and brown sugar in this recipe. But I am sure if you wanted to use a sugar substitute it would still be amazing. We recommend monk fruit or erythritol as an easy substitute.
  • Fresh Ginger – For a deep ginger flavor, add in some fresh ginger.
  • Instant Pot – You can even make this delicious recipe in the instant pot.
Cranberry Chutney on a slice of bread with cream cheese. A bowl of cranberry chutney in the background

Print Recipe here for Cranberry Chutney:

Cranberry Chutney

5 from 3 votes
Cranberry Chutney is sweet, tart and loaded with flavor. This cranberry sauce alternative is easy to make with simple ingredients.
Prep Time 5 mins
Cook Time 50 mins
Total Time 55 mins
Servings 8
Cuisine American
Course Appetizer
Calories 213
Author Eating on a Dime

Ingredients

  • 4 cups Fresh or Frozen Cranberries if using frozen, make sure to defrost them first
  • 1 cup Dried Cranberries
  • 1/2 cup Sugar
  • 3/4 cup Brown Sugar
  • 2 tsp Ground Cinnamon
  • 1/4 tsp Ground Cloves
  • 2 Oranges juiced
  • Orange Zest from 2 Oranges
  • 1 cup Water
  • 1 Sweet Apple peeled, cored and diced (Honeycrisp, Fuji or Gala)

Instructions

  • Stir all the ingredients together on a medium saucepan.  Bring the mixture to a boil over medium high heat.
  • Then reduce the heat to low and simmer, covered on low heat for 30 minutes until the cranberries start to pop.
  • Then uncover and cook for 10-15 minutes until the chutney starts to thicken.
  • Remove from heat and allow it to cool slightly.
  • Refrigerate the chutney overnight for the flavors to combine fully.  Then it’s ready to serve and enjoy!

Recipe Notes

Store any leftovers in an airtight container in the refrigerator for up to 10 days.  

Nutrition Facts

Calories 213kcal, Carbohydrates 56g, Protein 1g, Fat 1g, Saturated Fat 1g, Polyunsaturated Fat 1g, Monounsaturated Fat 1g, Sodium 9mg, Potassium 137mg, Fiber 4g, Sugar 49g, Vitamin A 105IU, Vitamin C 24mg, Calcium 42mg, Iron 1mg

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Cranberry Chutney is sweet, tart and loaded with flavor. This cranberry sauce alternative is easy to make with simple ingredients. This Cranberry Apple Chutney is the perfect holiday side dish. #eatingonadime #cranberrychutney #holidayrecipes
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Hi, I’m Carrie. Welcome to Eating on a Dime!

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  1. I’ve been making a recipe very similar to this for years. But I found that adding chopped walnuts to the recipe really made it an outstanding addition to my Thanksgiving and Christmas dinner.