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Cranberry Apple Chutney Recipe for Holidays and Leftovers

Simple and delicious, this Cranberry Apple Chutney is a lovely addition to any holiday table. With just a few ingredients and under 30 minutes of active time, tart cranberries, juicy apples, golden raisins, orange zest, brown sugar, and cinnamon combine with a splash of balsamic for a bright, flavorful condiment.

Bowl of apple cranberry chutney with spoon, topped with orange zest, pecans and herbs.

Skip the canned cranberry sauce this year and make a chutney instead. This Cranberry Apple Chutney comes together quickly and can be made ahead to free up stove space on the big day.

Tart cranberries, crisp apple chunks, warm spices and a hint of balsamic create a balanced spread that pairs beautifully with turkey, baked brie, roasted chicken, or a cheese board.

Why you’ll love this Cranberry Apple Chutney

  • Easy and quick: Minimal ingredients and straightforward steps. Make it ahead to save time on the day of your meal.
  • Balsamic twist: Using balsamic vinegar adds depth and a touch of richness compared with the typical apple cider vinegar.
  • Versatile: Serve it with turkey, baked brie, crostini, roasted chicken, or as part of a charcuterie board.

Ingredients

  • Cranberries: Fresh are best, but frozen cranberries will also work. Do not use dried cranberries for this recipe.
  • Balsamic vinegar: Adds a bold, slightly sweet-savory note that complements the fruit.
  • Orange juice: Freshly squeezed is preferred for brightness.
  • Orange zest: Adds a fragrant citrus layer.
  • Brown sugar: Light or dark brown sugar both work to balance the tartness.
  • Apple: A firmer, slightly tart apple (Granny Smith, Honeycrisp, or Fuji) holds up well in the chutney; use your favorite if needed.
  • Golden raisins: Provide a pleasant chew and a warm color contrast; regular raisins may be used if needed.
  • Cinnamon: A warm pinch brings the flavors together. Optional: a little nutmeg or fresh ginger for extra warmth.
Cranberries, apples, brown sugar, orange zest and juice and other ingredients arranged for recipe.

Cranberry sauce vs chutney

Cranberry sauce is typically smoother and sweeter, while chutney often includes a balance of sweet, tart and slightly savory notes from vinegars and other aromatics. Chutneys also tend to be chunkier and may incorporate fruits (like apples) or even vegetables for texture and complexity.

This version leans into that chunky, flavorful style with apples, golden raisins, brown sugar, cinnamon and a splash of balsamic. It’s bold enough to enjoy on its own by the spoonful.

How to make this chutney

Pot with fresh cranberries, apples, golden raisins and a spatula propped in the pot.
Simmering cranberry chutney in a pot with wooden handled spatula stirring.
  1. Combine all ingredients in a medium saucepan and stir to combine.
  2. Bring to a gentle boil over medium-high heat, stirring occasionally, until the cranberries begin to pop.
  3. Reduce heat to low and simmer 10–15 minutes, stirring occasionally, until the mixture thickens and the apples are tender.
  4. Remove from heat and allow the chutney to cool. Serve chilled or at room temperature.
Bowl of cranberry chutney with bowls of rosemary, orange zest and pecans beside.

Storage

This chutney keeps well and develops more depth after a day in the refrigerator. Store in an airtight container for up to two weeks. For longer storage, cool completely, place in a freezer-safe bag or container, remove excess air, and freeze up to three months.

Other holiday favorites

  • SIMPLE APPLE SAGE STUFFING
  • BUTTERNUT SQUASH CASSEROLE
  • WARM BRIE CROSTINI WITH CRANBERRY CHUTNEY
  • POMEGRANATE, ROSEMARY AND BRIE STUFFED CRESCENT ROLLS
  • INSTANT POT GARLIC PARMESAN MASHED POTATOES
  • NO BAKE PUMPKIN CRUMBLE BARS
  • SNICKERDOODLE CHEESECAKE STUFFED CRESCENT WREATH
  • PUMPKIN PIE CRUMBLE

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Cranberry Apple Chutney Recipe

By: Lorie Yarro
Simple and delicious, this Cranberry Apple Chutney recipe is a great addition to any holiday meal. A handful of ingredients and under 30 minutes to prep.
Bowl of apple cranberry chutney with orange zest, pecans and rosemary on top.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8

Ingredients

  • 1 12-oz. package fresh cranberries
  • 2 tablespoons balsamic vinegar
  • 3/4 cup orange juice (fresh or store-bought)
  • Zest of one orange
  • 3/4 cup brown sugar
  • 1 apple, small diced
  • 1/2 cup golden raisins
  • 1/2–1 teaspoon cinnamon, to taste

Instructions

  1. In a saucepan, combine all ingredients and stir to combine.
  2. Bring to a boil over medium-high heat, stirring occasionally until the cranberries begin to pop.
  3. Reduce heat to low and simmer about 10–15 minutes, stirring occasionally, until thickened.
  4. Transfer to a bowl and chill until cooled. Make 1–2 days ahead if desired. Garnish with extra orange zest or chopped pecans if you like.

Notes

  • Serve chilled for the brightest flavor, or warm if you prefer.

Nutrition

Calories: 139 kcal,
Carbohydrates: 36 g,
Protein: 1 g,
Fat: 1 g,
Fiber: 2 g,
Sugar: 30 g

Nutrition information is an approximation.