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Cranberry Apple Chutney

Cranberry Apple Chutney

Cranberry Apple Chutney

Delicious cranberry apple chutney.

  • icons/brand/timer copy 2 Created with Sketch. Total Time: 1 Hour
  • icons/brand/silverware copy Created with Sketch. Yield: 2 cups


  • 1 bag (12 ounces) fresh OR frozen cranberries
  • ¼ c. water
  • 2 large apples, cored, chopped
  • 1-½ c. sugar
  • 23 c. finely chopped onion
  • 23 c. golden raisins
  • 2 tsp. minced fresh ginger
  • 1 tsp. Minced Garlic
  • 1 tsp. salt
  • ¾ tsp. Ground Allspice
  • ¼ tsp. Ground Saigon Cinnamon
  • 18 tsp. Ground Cloves
  • 23 c. Dark Corn Syrup
  • 13 c. cider vinegar
  • 23 c. chopped pecans


  1. Combine cranberries, water, apples, sugar, onion, raisins, ginger, garlic, salt, allspice, cinnamon and cloves in a large sauce pan.  
  2. Bring to a boil over medium-high heat. Reduce heat; cover, stirring occasionally, for 15 minutes.  Add corn syrup, vinegar and pecans.  Cook uncovered for 15 minutes, stirring frequently.
  3. Delicious served with roast turkey, pork roast or baked ham.


Pie is done when center reaches 200°F. Tap center surface of pie lightly - it should spring back when done. For easy clean up, spray pie pan with cooking spray before placing pie crust in pan. If pie crust is overbrowning, cover edges with foil.