This Cranberry Apple Chutney is not only super quick and easy to make, it’s a sauce that be served with a variety of different meats.
So, you don’t have to reserve it only for your Thanksgiving Day feast. But, trust me, you’ll be very happy if you whip up this easy cranberry sauce to serve with your Thanksgiving turkey (or ham, if that’s your thing!).
When I was growing up, I never appreciated the dish of cranberries that were usually served on Thanksgiving Day. It was more of a relish than a sauce and the cranberries weren’t cooked.
It just didn’t do it for me.
But then, one year my cousin brought this cooked cranberry sauce that was heavenly and paired so well with the roasted turkey.
I was hooked and knew I had to come up with my own version. By cooking the cranberries with the other ingredients in the recipe, the flavors meld together for a well-balanced result.
What’s the difference between sauce and chutney?
While there are different definitions for chutney, I think of chutney as a thick, slightly chunky condiment that has a combination of sweet, savory, and tangy flavors all rolled into every bite.
Sauces, on the other hand, tend to fall into just one flavor category, being either sweet or savory, but not often both.
Chutneys are often based on a combination of fruit and vegetables, which is why they tend to have flavor notes that are both savory and sweet.
Because cranberries are naturally tart, they work really well as the base of a chutney.
What ingredients do I need for Cranberry Apple Chutney?
This cranberry apple chutney requires a short list of ingredients to make.
- Green onion
- Olive oil
- Fresh cranberries (frozen will work if that’s all you can find!)
- Cooking apple
- Pure maple syrup
- Balsamic vinegar
- Fresh rosemary or fresh ginger
Even with such a short ingredient list, this chutney recipe has a really well-developed depth of flavor!
What are the steps to make this Cranberry Apple Chutney?
Only by making this recipe will you know just how easy it is, but I hope that by reading the following steps, you will get a sense for how easy it is.
- Cook green onion in a saucepan.
- Add the remaining ingredients (except the fresh rosemary, if using).
- Bring to boiling; simmer, uncovered, for 8 to 10 minutes.
- Stir in the rosemary.
How can I serve this chutney?
Because this cranberry apple chutney has a savory element of green onion, it is best served as a condiment for other savory foods.
It tastes really great with any of the following meats:
- Turkey (did someone say Thanksgiving was right around the corner?)
I could even see it served with beef, although I’d opt for the above meat options first, if given the choice.
As for how to serve it, it’s great warm, but if you are too busy getting everything else ready for your meal and don’t want to take the time to warm this, it would be fine!
Simply serve it alongside the meat so you can eat a little of the chutney with each bite.
Can I make this Cranberry Apple Chutney recipe ahead?
Absolutely, and that’s what makes this a no-brainer recipe to include with your Thanksgiving menu.
You can make this cranberry apple chutney up to 1 week ahead. Store it in an airtight container in the refrigerator.
Can I freeze this Cranberry Apple Chutney?
Yes, you can freeze the chutney in an airtight container up to 3 months and it will taste great.
For best flavor retention, spoon it into a covered glass jar for freezing.
Now it’s your turn! Make this quick and easy Cranberry Apple Chutney and make sure to leave a comment below letting me know how you liked it!
And be sure to tag me @freshfoodbites on Instagram or tag #freshfoodbites on social media if you make this recipe and post a photo of it!
Cranberry Apple Chutney
- 1 small green onion, thinly sliced
- 2 teaspoons olive oil
- 1 1/2 cups fresh cranberries*
- 1 medium cooking apple**, peeled, cored and chopped
- 1/3 cup pure maple syrup + additional if desired
- 1/3 cup water
- 2 tablespoons balsamic vinegar
- 2 teaspoons finely chopped fresh rosemary or finely chopped fresh ginger
- For cranberry-apple sauce, in a medium saucepan cook green onion in hot oil over medium-low heat for 3 minutes, stirring frequently. Add cranberries, apple, 1/3 cup syrup, water, vinegar and ginger (if using). Bring to boiling; reduce heat.
- Simmer, uncovered, for 8 to 10 minutes or until sauce is to desired consistency (sauce will thicken a bit more as it cools), stirring occasionally. Remove from the heat. Stir in rosemary (if using). Taste and stir in additional maple syrup, 1 tablespoon at a time, if desired. Cover; set aside until ready to serve.