Spiced Cranberry Apple Chutney

Spiced Cranberry Apple Chutney

Kitchenkween

"The combination of fresh cranberries, Granny Smith apples, and spices makes for a lovely alternative to regular cranberry sauce. It is divine served over baked brie. This recipe has yielded many compliments, as I have given it as Christmas gifts in pretty jars or served at Thanksgiving dinner."
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Ingredients

1 h 15 m servings 52 cals
Serving size has been adjusted!
Original recipe yields 48 servings

Nutrition

  • Calories:
  • 52 kcal
  • 3%
  • Fat:
  • 0.4 g
  • < 1%
  • Carbs:
  • 12.5g
  • 4%
  • Protein:
  • 0.2 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 2 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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Directions

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  • Prep

  • Cook

  • Ready In

  1. Place the cranberries, sugar, and water in a large saucepan, and bring to a boil. Reduce heat to medium, and cook until all the cranberries have popped, 8 to 10 minutes. Stir in the apple, celery, orange zest, orange juice, pecans, raisins, ginger, cloves, and salt, and cook over medium heat, stirring frequently, until the celery is tender and the sauce is reduced, about 35 minutes. Turn off the heat, cover the saucepan, and let the chutney stand to thicken, about 15 minutes. Serve warm.

Footnotes

  • Cook's Note:
  • This will store nicely for up to 3 weeks in the fridge in a tightly covered container. Easily reheated in microwave; just be sure to cover loosely.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 23
  1. 29 Ratings

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Most helpful positive review

We had invited 7 people for Thanksgiving dinner and I made this Spiced Cranberry Chutney. Everyone just loved it and I had to write out the recipe a couple of times. Since then, I have made thi...

Most helpful critical review

Overall a good recipe but too sweet. Next time I will cut the sugar in half.

Most helpful
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Least positive
Newest

We had invited 7 people for Thanksgiving dinner and I made this Spiced Cranberry Chutney. Everyone just loved it and I had to write out the recipe a couple of times. Since then, I have made thi...

Overall a good recipe but too sweet. Next time I will cut the sugar in half.

I cut the sugar in half, but this is AWESOME and a total keeper. While it cooked on the stove, the whole house smelled like Christmas.

I took your advice and cut the sugar in half - it was delicious, also left out the pecans to make it lower in fat.

Nice change of pace! I followed others' advice with cutting the sugar in half. It was plenty sweet enough.

Excellent sweet chutney. Almost finished cooking now, house smells amazing! Instead of cutting down sugar if you dont want it as sweet, simply add a little cranberry juice, or to be more like a ...

So delish - followed others suggestion and cut the sugar in half and it was still really sweet. Tried it with a pork tenderloin and the flavors complimented each other nicely. The next day I f...

For Christmas, I put this on top of my baked brie appetizer with a little shaved cocoanut sprinkled on top to give it a festive snowflake flair. My family raved about it, and said it was delicio...

Delicious!

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