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Cranberry-Apple Chutney
Credit:
Marcus Nilsson
Recipe Summary
prep: 5 mins
total: 1 hr 20 mins
Yield: Makes 4 cups
Ingredients
Ingredient Checklist
1 cup cider vinegar (preferably unfiltered, such as Bragg Organic)
1 cup packed light-brown sugar
1 red onion, finely chopped
3/4 cup mixed dried fruit, such as currants, golden raisins, and chopped prunes
1 tablespoon minced peeled fresh ginger (from one 1 1/2-inch piece)
10 whole cloves, crushed with the side of a knife (1/2 teaspoon)
2 whole cinnamon sticks
12 ounces fresh or thawed frozen cranberries (3 1/2 cups)
Cook's Notes
Storage: Chutney can be refrigerated for up to 1 month.
Gallery
Cranberry-Apple Chutney
Credit:
Marcus Nilsson
Recipe Summary
prep: 5 mins
total: 1 hr 20 mins
Yield: Makes 4 cups
Gallery
Cranberry-Apple Chutney
Credit:
Marcus Nilsson
Cranberry-Apple Chutney
Credit:
Marcus Nilsson
Cranberry-Apple Chutney
Recipe Summary
prep: 5 mins
total: 1 hr 20 mins
Yield: Makes 4 cups
Recipe Summary
prep: 5 mins
total: 1 hr 20 mins
Yield: Makes 4 cups
prep: 5 mins
total: 1 hr 20 mins
prep:
5 mins
total:
1 hr 20 mins
Yield: Makes 4 cups
Makes 4 cups
Ingredients
Ingredients
- 1 cup cider vinegar (preferably unfiltered, such as Bragg Organic)
- 1 cup packed light-brown sugar
- 1 red onion, finely chopped
- 3/4 cup mixed dried fruit, such as currants, golden raisins, and chopped prunes
- 1 tablespoon minced peeled fresh ginger (from one 1 1/2-inch piece)
- 10 whole cloves, crushed with the side of a knife (1/2 teaspoon)
- 2 whole cinnamon sticks
- 12 ounces fresh or thawed frozen cranberries (3 1/2 cups)
Directions
Bring vinegar, sugar, onion, dried fruit, ginger, cloves, and cinnamon sticks to a simmerin a medium saucepan over medium-high heat. Cook, stirring until sugar dissolves, about 5 minutes. Add cranberries. Reduce heat to medium, and simmer gently until cranberries are tender and start to burst, 10 to 15 minutes. Transfer to a bowl, and let stand until cooled. Refrigerate until chilled if desired.
Cook's Notes
Storage: Chutney can be refrigerated for up to 1 month.
Cook’s Notes
Storage: Chutney can be refrigerated for up to 1 month.
Reviews (11)
Add Rating & Review
218 Ratings
5 star values:
23
4 star values:
36
3 star values:
87
2 star values:
50
1 star values:
22
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Reviews (11)
Add Rating & Review
218 Ratings
5 star values:
23
4 star values:
36
3 star values:
87
2 star values:
50
1 star values:
22
Add Rating & Review
218 Ratings
5 star values:
23
4 star values:
36
3 star values:
87
2 star values:
50
1 star values:
22
218 Ratings
5 star values:
23
4 star values:
36
3 star values:
87
2 star values:
50
1 star values:
22
218 Ratings
5 star values:
23
4 star values:
36
3 star values:
87
2 star values:
50
1 star values:
22
- 5 star values:
- 23
- 4 star values:
- 36
- 3 star values:
- 87
- 2 star values:
- 50
- 1 star values:
- 22
Martha Stewart Member
Rating: 4 stars
11/23/2018
Great with meats! Sweet / sour beyond relish! Definitely exotic! Got many compliments! Yes, add apples. Also, for a healthy kick and color spot, I added Aronia berries
Martha Stewart Member
Rating: 5 stars
11/24/2017
I didn't taste the vinegar issue that the other writers mention. I thought the balance was very good. I did add an apple--The recipe is titled Cranberry-Apple Chutney and I thought perhaps it was left off the ingredients list.
It was very popular on our Thanksgiving table and I'll make it again next year.
Martha Stewart Member
Rating: Unrated
11/23/2014
This recipe definitely had way too much vinegar so what I did was throw in one of my go cups of cinnamon apple sauce and only a 1/4 cup of vinegar, and it turned out great nice and spiced but sweet and a little tang from the onions, I also used bluberries instead of rasins. Yumm!
Martha Stewart Member
Rating: Unrated
11/27/2013
This recipe would be good if not for the vinegar. Do not, I repeat, Do Not use the full amount of vinegar. 1/4 of a cup at the most and the rest apple juice. I'm not sure how the cooks allowed so much vinegar to be used because it was truly terrible. However, without so much vinegar, it was quite yummy!
Martha Stewart Member
Rating: Unrated
11/22/2012
This recipe was God-awful!! Definitely dilute the vinegar or toss it out and use orange juice. Yuck!! I made the cranberry pear recipe from the Martha Stewart site last year. I've never had a bad experience with any of her recipes until now.
Martha Stewart Member
Rating: 4 stars
11/21/2012
I just made this, I did do a couple changes: I used 1/2 cup of cider vinegar and 1/2 cup apple cider and I had ground cloves so I used a little less than 1/2 tsp of that (instead of the cloves ground into 1/2 tsp). It is tangy and spiced! smells so good and tastes good too.
Martha Stewart Member
Rating: Unrated
11/22/2011
I would consider halfing the vinegar. Final product was overwhelmingly vinegary!
Martha Stewart Member
Rating: Unrated
11/30/2010
I sent an email asking about the apples, and was told it was in reference to the cider. Kind of disappointing.
Martha Stewart Member
Rating: Unrated
11/26/2010
I went ahead and made this recipe as is and it was very good. A nice tangy accompaniment to turkey. Doesn't taste very sweet even with the 1 cup of brown sugar.
Martha Stewart Member
Rating: Unrated
11/25/2010
I was wondering the same thing. Guess it's just the apple cider vinegar?
Martha Stewart Member
Rating: Unrated
11/24/2010
Where is the apple in this Cranberry-Apple Chutney?
Martha Stewart Member
Rating: 4 stars
11/23/2018
Great with meats! Sweet / sour beyond relish! Definitely exotic! Got many compliments! Yes, add apples. Also, for a healthy kick and color spot, I added Aronia berries
Rating: 4 stars
Rating: 5 stars
11/24/2017
I didn't taste the vinegar issue that the other writers mention. I thought the balance was very good. I did add an apple--The recipe is titled Cranberry-Apple Chutney and I thought perhaps it was left off the ingredients list.
It was very popular on our Thanksgiving table and I'll make it again next year.
Rating: 5 stars
Rating: Unrated
11/23/2014
This recipe definitely had way too much vinegar so what I did was throw in one of my go cups of cinnamon apple sauce and only a 1/4 cup of vinegar, and it turned out great nice and spiced but sweet and a little tang from the onions, I also used bluberries instead of rasins. Yumm!
Rating: Unrated
Rating: Unrated
11/27/2013
This recipe would be good if not for the vinegar. Do not, I repeat, Do Not use the full amount of vinegar. 1/4 of a cup at the most and the rest apple juice. I'm not sure how the cooks allowed so much vinegar to be used because it was truly terrible. However, without so much vinegar, it was quite yummy!
Rating: Unrated
11/22/2012
This recipe was God-awful!! Definitely dilute the vinegar or toss it out and use orange juice. Yuck!! I made the cranberry pear recipe from the Martha Stewart site last year. I've never had a bad experience with any of her recipes until now.
Rating: 4 stars
11/21/2012
I just made this, I did do a couple changes: I used 1/2 cup of cider vinegar and 1/2 cup apple cider and I had ground cloves so I used a little less than 1/2 tsp of that (instead of the cloves ground into 1/2 tsp). It is tangy and spiced! smells so good and tastes good too.
Rating: Unrated
11/22/2011
I would consider halfing the vinegar. Final product was overwhelmingly vinegary!
Rating: Unrated
11/30/2010
I sent an email asking about the apples, and was told it was in reference to the cider. Kind of disappointing.
Rating: Unrated
11/26/2010
I went ahead and made this recipe as is and it was very good. A nice tangy accompaniment to turkey. Doesn't taste very sweet even with the 1 cup of brown sugar.
Rating: Unrated
11/25/2010
I was wondering the same thing. Guess it's just the apple cider vinegar?
Rating: Unrated
11/24/2010
Where is the apple in this Cranberry-Apple Chutney?
All Reviews for Cranberry-Apple Chutney
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Cranberry-Apple Chutney
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
