In contrast to conventional cranberry sauce, this cranberry apple chutney is not too sweet, but it does include just enough sugar to prevent your lips from puckering. Fresh ginger gives the chutney a pleasant taste that intensifies as it sits. It tastes great when added to leftover turkey sandwiches with cream cheese!
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Additional Time: | 8 hrs 15 mins |
| Total Time: | 8 hrs 50 mins |
| Servings: | 16 |
Ingredients
- 4 cups fresh cranberries
- 1 cup raisins
- 1 cup water
- ¾ cup packed brown sugar
- ½ cup white sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon minced fresh ginger root
- ¼ teaspoon ground cloves
- ½ cup minced onion
- ½ cup chopped Granny Smith apple
- ½ cup finely chopped celery
Instructions
- Bring cranberries, raisins, water, both sugars, cinnamon, ginger, and cloves to a boil in a saucepan. Reduce the heat to low and simmer until berries start to pop, about 5 minutes. Add onion, apple, and celery; continue to cook, stirring occasionally, until mixture begins to thicken, 5 to 10 more minutes.
- Transfer to a bowl and let cool slightly, about 15 minutes. Cover and refrigerate until flavors fully develop, 8 hours to overnight.
Reviews
Made this for Thanksgiving and was a BIG hit. Made no changes.
Great flavors! Tart cranberry, sweet raisins and love the crunch of the apple and celery! However, next time I will omit the onion … for me, that flavor didn’t seem to go as well with the other flavors. But this is definitely going to be a staple on my holiday table!
I use this recipe to make cranberry sauce at Thanksgiving. I just omit the celery and onion and keep everything else the same. It’s so good and the best cranberry sauce recipe I’ve ever found.
Added a HOTTT!!!1 Pepper powder and a pinch of cajun spice!!!1 = MAGNIFIQUE!!!1
A holiday staple! I make batches of this and place in mason jars for friends and family at Thanksgiving and Christmas time. I add raisins as well and hint of cayenne.
Delicious even without the celery (didn’t have any on hand)I made it a day ahead and kept in the fridge. So easy.
Followed recipe exactly—fabulous. I could never go back to canned cranberry again! Thanks for sharing the recipe.
I made it according to the recipe and doubled it for 6 people. By the end of the Holiday weekend there was only a small amount left. I had planned on canning the remainder but guess I’ll have to make a new batch. I’ve had good success in water bath canning chutney and then we have it available all the time.
Well.. I will never do any other cranberry. This had anti cranberry people behaving like trick or treaters diggin through the goods! AMAZING AMAZING AMAZING Surprise to put out with turkey and stuffing.
Made exactly as written and LOVE this!!! And I cannot say that chutney is ever really on my radar, so I am super happy that I gave it a try! I was just looking for something a little different for Thanksgiving. I haven’t even served it yet, but my husband and I both loved our taste test, and cannot wait until our guests get here so we can try it with the whole meal. I am surprised that no one has mentioned how great it smells while simmering (of course more so before adding the onion ;). Thanks for this recipe! **post dinner update: Everyone really liked this, including the older teens and early twenty-somethings!! 🙂 we even had some fun guessing the “unexpected” ingredient (celery). The one that finally guessed it does not like celery, but asked to take some of the leftovers home….I call that a winner!!**
No changes, and everyone loved it!
This is my 3rd Thanksgiving making this – the first was for something fun to do with cranberry since the majority of our family does not eat jellied cranberry sauce. Now, it is THE requested side dish FROM the family. I make it as is, though I made 1.5 recipes this year – one to take to the dinner and one off
Terrific. Didn’t change a thing. Loved it.
Very good. But it takes longer to cook than indicated.
This was fabulous, absolutely my go-to for Cranberry Sauce from this day forward, loved it!
I love it! So elegant and easy. I did double the granny smiths and added a quarter of an orange stirred in at the end this time but the recipe is easy to adapt!!
This is a great recipe. The first time I made it exactly as written, and we enjoyed it immensely. It was just a little too sweet for it to be perfect though. The next time I cut the sugar down to 1/3 cup, and 1/2 cup brown sugar. I also made a little change to the water. I used 7/8 cup water and 1/8 cup spiced rum; sensational. This has now become a staple, and we don’t wait for a holiday to make it. Even my cranberry hating son loves this dish. Thanks for the recipe!
Did this for Thanksgiving 2017. Was very good. Followed the recipe as is. Will make it again. Was definitely better after a couple of days.
Made this today smells and looks wonderful. Only question I have is if all the whole cranberries are supposed to pop or are some supposed to have just cracked? I have never used fresh cranberry before so I wasn’t sure. Will update with a taste test after the holiday!
Excellent and memorable with Turkey. Also used in Turkey brie sandwiches afterwards.
Very good cranberry sauce. I make this every year at Christmas