Easy Homemade Cranberry Apple Chutney

My kitchen fills with the most intoxicating aroma every time I make my Easy Homemade Cranberry Apple Chutney.

There’s something truly magical about the way those tart cranberries pop and sizzle alongside sweet apples and warm spices!

This Cranberry Apple Chutney recipe has been my holiday secret weapon for years now, a cherished tradition that marks the beginning of festive celebrations in our home.

I love watching the mixture transform as it simmers, turning from simple ingredients into a gorgeous ruby-red preserve with complex flavors.

You’ll discover it adds the perfect sweet-tart balance to everything from your holiday roasts to leftover sandwiches.

My family starts requesting jars as early as October, and your loved ones will likely do the same once they’ve had their first taste of this festive treat.

Why You’ll Love This Cranberry Apple Chutney Recipe

This festive condiment has become my signature holiday gift, it’s quick to prepare but tastes like it simmered all day.

You’ll appreciate how versatile it is, complementing everything from cheese boards to turkey dinners.

I love the way it fills my home with the scent of cinnamon and spice, creating that cozy holiday atmosphere we all crave.

Your guests will be asking for the recipe before the meal is over!

Ingredients You Need for This Cranberry Apple Chutney

• 1 kg Bramley apples (or any tart cooking apples), peeled, cored, and chunked
• 300g red onions, thinly sliced
• 275g granulated sugar
• 150ml cider vinegar
• 15g fresh root ginger, finely chopped
• 1 teaspoon ground mixed spice
• 1 teaspoon ground cinnamon
• Freshly ground black pepper to taste
• 300g fresh or frozen cranberries

Note: If you can’t find Bramley apples, Granny Smith works wonderfully too.

For a less sweet holiday preserve, you can reduce the sugar to 225g, I’ve done this many times when making it for my husband who prefers things less sweet.

Your taste preferences might vary, so feel free to adjust accordingly.

If you loved this Easy Homemade Cranberry Apple Chutney, I’ve got two more cozy favorites for you!

My Pan-Seared Brussels Sprouts with Cranberries and Pecans and Cinnamon Roasted Butternut Squash are dishes I make on repeat in my kitchen.

Especially during the fall, I think you’ll love them just as much!

How to Make this Cranberry Apple Chutney

1. Prepare your jars: Start by sterilizing your glass jars. I run mine through the dishwasher on the hottest cycle, then place them in a low oven (around 275°F/135°C) for about 10 minutes until completely dry. You should never wipe them with a tea towel as this can reintroduce bacteria.
2. Mix the base ingredients: In a large, heavy-bottomed saucepan, combine your chunked apples, sliced red onions, sugar, cider vinegar, chopped ginger, mixed spice, cinnamon, and a generous grinding of black pepper. Stir everything together over medium heat until well combined.
3. Simmer the mixture: Once your mixture comes to a boil, reduce the heat to low and simmer gently for 40-50 minutes. I recommend stirring occasionally to prevent sticking. You’ll know it’s ready when the apples and onions have softened completely and the festive chutney has thickened to a syrupy consistency.
4. Add the cranberries: Stir in the cranberries (no need to thaw if using frozen) and continue to cook for another 20-30 minutes. Listen for the satisfying pop as the cranberries burst open! For a smoother texture, you might want to gently mash some of the cranberries with a potato masher.
5. Check the consistency: I can tell the chutney is ready when it’s thick enough that drawing a wooden spoon across the bottom of the pan leaves a trail that doesn’t immediately fill with liquid. You’ll develop this intuition with practice.
6. Jar it up: While still hot, carefully ladle the chutney into your sterilized jars and seal immediately. As they cool, you should hear the satisfying “pop” of the lids sealing.

How long does homemade cranberry apple chutney last?

When properly sealed and stored in a cool, dark place, this holiday chutney will keep for 4-6 months unopened.

Once opened, refrigerate it and use within 4-6 weeks.

The vinegar and sugar act as natural preservatives, but you should always check for any signs of spoilage before using.

Some helpful Tips for This Cranberry Apple Chutney Recipe

I’ve learned over years of making this festive condiment that patience truly pays off—don’t rush the simmering stage as this is when all those beautiful flavors meld together.

For gift-giving, I always make this at least two weeks before presenting it to allow the flavors to mature and deepen.

A small tip from my grandmother: add a star anise during cooking for an extra layer of warmth, just remember to fish it out before jarring!

Finally, if you like a bit of heat, a pinch of chili flakes works wonders against the sweetness. Your friends and family will be impressed by your homemade holiday gift.

Can I water bath can this chutney for longer shelf life?

You certainly can! Process your filled jars in a boiling water bath for 10 minutes (adjust for altitude if necessary). This extends the shelf life to about a year when stored in a cool, dark place.

I often do this when making large batches for gifts.

I always like having a printed copy on hand—maybe you do too? This one deserves a special spot in your recipe box!

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Can I reduce the sugar in this recipe?

Yes! I’ve made this with as little as 200g of sugar when cooking for my mother-in-law who watches her sugar intake. Your chutney will be more tart, but still delicious.

You might want to add a touch more cinnamon to balance the tartness.

Is this chutney suitable for vegetarians and vegans?

Absolutely! This recipe is completely plant-based, making it perfect for everyone at your table. It’s one of my go-to gifts for my vegan friends during the holidays.

You’ll find it’s a versatile option for dietary restrictions.

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My Serving Tips for this Recipe

In my house, this cranberry condiment first appears at Thanksgiving alongside the turkey, then stays on the table through Christmas and New Year’s.

It’s absolutely divine with sharp cheddar on crackers—my daughter’s favorite after-school snack during December.

You’ll love adding a dollop to a grilled cheese sandwich for a sweet-tart surprise, or serving it alongside your holiday cheese board.