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Cranberry Apple Chutney

Make this Cranberry Apple Chutney to serve with your Thanksgiving feast or with your favorite roasted meat. It’s quick and easy and can be made ahead!
Prep Time10 mins
Cook Time15 mins
Course: Main Course
Keyword: Condiments, Cranberries, Dairy Free, Gluten Free
Author: Laura Marzen, RD


  • 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.


* If you can only find frozen cranberries, those will work fine here too!
** Some good apple varieties to use in this recipe are Granny Smith, Gala, Braeburn, Jonathan, or Cortland.
Yield: 1 3/4 cups (8 to 10 servings)