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Cranberry, Apple, and Fresh Ginger Chutney


"This piquant chutney is not as sweet as traditional cranberry sauce. The bite of the fresh ginger will become more pronounced as the chutney rests. If you have any left after Thanksgiving, try it in turkey sandwiches with a smear of cream cheese. Oh. My. God."
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30 m servings 224 cals
Original recipe yields 8 servings


  • Calories:
  • 224 kcal
  • 11%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 58.5g
  • 19%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 17 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Combine the cranberries, raisins, white sugar, brown sugar, cinnamon, ginger, cloves and water in a saucepan. Bring to a boil, then simmer over low heat until berries start to pop, about 5 minutes. Add the onion, apple, and celery; continue to cook, stirring occasionally, until the mixture begins to thicken, 5 to 10 more minutes. Transfer to a container and cool slightly. Refrigerate overnight to allow the flavors to blossom.

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Read all reviews 75
  1. 85 Ratings

Most helpful positive review

I made this according to the recipe and wouldn't change a thing. The onion and celery add complexity to the overall flavor which sets this cranberry condiment apart from similar recipes. Thank...

Most helpful critical review

Made Thanksgiving 2008 - Some guests totally raved about it saying it was the BEST but most of MY FAMILY did not care for it.

Most helpful
Most positive
Least positive

I made this according to the recipe and wouldn't change a thing. The onion and celery add complexity to the overall flavor which sets this cranberry condiment apart from similar recipes. Thank...

Really, Really Good!! BUT... I think it works best as a cranberry sauce. I was looking for an actual chutney to serve as an appetizer and this was a little too over the top alone. I DO think ...

A nice change from "your usual cranberry sauce". I found it works best with sweet white onions, and I cut the sugar in half, which came out just right for my taste. To reduce the "sharp" onion ...

Wow!!! This is great stuff!!! With fresh cranberries in hand I started searching for the perfect recipe and I believe this is it. I almost skipped over it because of the onions and celery, but I...

I just made this to serve with rosemary chicken the other night. It is delicious, different and so lovely with poultry. Will make again. I did as written. Don't be afraid of the minced onions an...

I made this for Thanksgiving this year and it was by FAR the best Cranberry Sauce I ever had. As I was making it for the holiday I thought I would go for more sweet, and less savory, so I skippe...

Very good. I did leave out the onion and celery though. Next time I will only make half as it makes quite a bit.

This was a hit at our Thanksgiving meal. A very refreshing alternative to "typical" cranberry relish. I did not have celery, so I added a little extra apple instead. Delicious! I may leave out t...

I'm a vegan so I served this with smoked tempeh and it was AWESOME. It would be a perfect entree for a vegan Thanksgiving celebration. I am not a big fan of cooked fruit, but something possessed...