Go Back

Cranberry Apple Chutney

A ridiculously easy and delicious Cranberry Apple Chutney that's perfect for the holidays or any occasion. It comes together in under 30 minutes and tastes like pure autumn magic.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Servings 6 servings

Equipment

  • Medium saucepan

Ingredients
  

Main ingredients

  • 2 teaspoons olive oil Just a touch to get those shallots softened.
  • 0.25 cup minced shallot Shallots have a lovely, mild onion flavor that’s perfect here. If you can’t find shallots, a small amount of finely minced red onion will work too!
  • 3 medium apples peeled and chopped into approximately 1/4 inch cubes. A mix of sweet and tart apples, like Honeycrisp and Granny Smith, is recommended.
  • 1 cup apple juice or sparkling apple cider Sparkling cider adds a fun fizz, but regular apple juice is perfectly delightful.
  • 1 Tablespoon honey For a touch of natural sweetness.
  • 1 Tablespoon apple cider vinegar This adds that essential tangy kick that balances the sweetness.
  • 0.25 cup dried cranberries These little gems add a burst of color and tartness.
  • 1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme Thyme is the perfect herb companion to apple and cranberry. Fresh is wonderful if you have it!
  • 1 pinch kosher salt Just to bring all the flavors together beautifully.

Instructions
 

  • Grab a medium saucepan and heat the olive oil over medium heat. You want it warm but not smoking.
    2 teaspoons olive oil
  • Toss in your minced shallots and let them cook until they're soft and fragrant, usually about 3-4 minutes. Keep an eye on them so they don’t brown too much.
    2 teaspoons olive oil
  • Now, add your chopped apples, apple juice (or cider!), honey, and apple cider vinegar to the saucepan. Give everything a good stir.
    2 teaspoons olive oil
  • Let this mixture come up to a gentle simmer.
  • Stir in the dried cranberries and your thyme.
    2 teaspoons olive oil
  • Reduce the heat to low. This is where the flavors really meld. Cook, stirring every so often, until the apples are nice and tender and the chutney has thickened to your liking. This usually takes about 15-20 minutes.
  • Once it’s thickened, give it a taste. Add a pinch of kosher salt to really make those flavors pop.
    2 teaspoons olive oil

Notes

This chutney is fantastic made a day or two in advance. The flavors actually improve as it sits! Store in an airtight container in the refrigerator for up to a week. It can also be frozen for up to 3 months.