Cranberry Apple Chutney

Betty Graves


Make your turkey happy and serve this wonderful Cranberry Apple Chutney. I have been making this for years for Thanksgiving Instead of plain cranberries. It goes well with just about anything you serve with it.


★★★★★ 2 votes

15 Min
10 Min
Stove Top


  • 1 c
  • 3/4 c
    white sugar
  • 1 pkg
    12 oz ocean spray fresh cranberries
  • 1 c
    apples peeled, cored and diced
  • 1 can(s)
    small mandarin oranges
  • 1/2 c
    cider vinegar
  • 1/2 c
  • 1/2 tsp
  • 1/4 tsp
  • 1/4 tsp
  • 1/8 tsp

How to Make Cranberry Apple Chutney


  1. Bring water and sugar to a boil in a saucepan over medium heat. Add the cranberries, apples, oranges, cider vinegar, raisins and spices. Bring to a boil, then simmer gently for 10 minutes stirring often.
  2. Pour mixture into a mixing bowl. Place plastic wrap directly on the surface of the sauce. Bring chutney to room temperature before serving
    Makes 2-1/2 cups.
    (Double recipe for a larger crowd)
  3. A Couple of Notes: The chutney thickens significantly if left to sit for a couple hours or overnight. It tastes amazing served hot, cold, or room temperature

Printable Recipe Card

About Cranberry Apple Chutney

Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Low Fat
Other Tag: Quick & Easy

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