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Cranberry Apple Chutney Recipe

Cranberry Apple Chutney

Course Sauce
Servings 2 cups


  • 12 oz fresh or frozen cranberries
  • ¼ c water
  • 1 large apples, cored and chopped
  • c sugar
  • c finely chopped onion
  • c golden raisins
  • 2 tsp minced fresh ginger
  • 1 tsp minced garlic
  • 1 tsp salt
  • ¾ tsp ground allspice
  • ¼ tsp ground Saigon cinnamon
  • tsp ground cloves
  • c dark corn syrup
  • c cider vinegar
  • c chopped pecans


  • In large saucepan, combine cranberries, water, apples, sugar, onion, raisins, ginger, garlic, salt, allspice, cinnamon and cloves. Bring to boil over medium-high heat. Reduce heat; cover, stirring occasionally, 15 minutes. Add corn syrup, vinegar and pecans. Cook uncovered 15 minutes, stirring frequently.
  • Serve with roast turkey, pork roast or baked ham.