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Sweet, fruity condiments are always a delicious addition to an appetizer cheese assortment, and this easy homemade apple cranberry chutney is no exception. The sweet and tangy flavor of the chutney complements creamy, soft cheeses beautifully, and the classic flavors of apple and cranberry make it perfect for any holiday gathering.
The flavors of this chutney develop even further after a few days in the fridge, so it can be made ahead and stored for up to a week. Keep some on hand for last-minute guests and effortless entertaining, especially during the holiday season.
Notes From the MGC Kitchen
This homemade apple cranberry chutney recipe is one we revisit year after year when we have guests around the holidays. For such a simple recipe (all you do is combine the ingredients in a saucepan and cook until it thickens), the flavor is incredible! If you have any leftovers, try adding it to a grilled cheese sandwich (Gruyère is delicious) or spread it over cream cheese on a bagel for a sweet and savory treat. Honestly though, it’s so good on its own, you don’t even need anything other than a spoon!
Key Ingredients
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
- DRIED APPLES: We had some trouble finding natural dried apples in any of the markets near us, so we turned to the internet. We found soft, chewy dehydrated apple slices with no added sugar in one pound bags on Amazon. You can also dehydrate your own, but we know that’s a more time-consuming approach. Just be sure you don’t buy dried apple chips – those are dehydrated, too, but they’re crunchy and more processed than dried apples.
- DRIED CRANBERRIES: We generally keep the low-sugar variety of dried cranberries in our pantry. They have about 50% less sugar than regular “craisins,” and they are perfect for this recipe. You could substitute dried cherries if desired.
- RED ONION: We like red onion in this homemade chutney because it’s a little sweeter and milder when cooked. You could switch to shallots, if you’d rather.
- SEASONED RICE WINE VINEGAR: Vinegar is an essential ingredient for both the flavor and preservation of the chutney. We like seasoned rice wine vinegar because it has a nice amount of sweetness to balance out the acidity, but you could substitute apple cider vinegar if you need to.
- FRESH ROSEMARY: Fresh rosemary adds an herbaceous and piney flavor, not to mention an amazing aroma, to help balance the sweetness of the fruits.
How to Make Apple Cranberry Chutney
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
COMBINE THE INGREDIENTS AND BOIL: Combine all the ingredients in a small saucepan and bring to a boil. Cook for about 2 minutes.
REDUCE TO A SIMMER: Lower the heat to a simmer and cook for about 30 minutes, stirring occasionally, until it has thickened to a syrupy consistency.
COOL AND SERVE: Remove from the heat and set aside to cool completely. Serve as an appetizer accompaniment with cheese and crackers, or as a flavorful condiment for pork or roast poultry.
What to Serve with Homemade Apple Cranberry Chutney
There are a variety of soft and hard cheeses that pair well with the flavors in this chutney.
- Soft cheeses: Triple creme Brie or Camembert
- Hard cheeses: Gruyère or sharp cheddar
- Blue cheeses: Gorgonzola
Crackers and breads that pair well include water crackers, crostini, or rosemary crackers.
What to Drink: Recommended Pairings
When entertaining, appetizers and cocktails go hand in hand, and it helps to have food that will work with your guests’ favorite drinks. The flavors in this apple cranberry chutney make it easy to pair with a wide variety of beverages. Here are a few suggestions:
- If you want to serve mixed drinks, try our Spiced Orange Champagne Cocktail or keep with the cranberry theme and whip up a few Cranberry Moscow Mules.
- When choosing wine, consider the type of cheese you’ll be serving with the chutney. For soft cheeses like Brie or Camembert, try an off-dry Riesling or Chenin Blanc. For hard cheeses like cheddar or Gruyère, a light to medium-bodied Pinot Noir is a nice choice. To pair with Gorgonzola, try a late-harvest Riesling.
Frequently Asked Questions About Apple Cranberry Chutney
As long as you store it in an airtight container once it has completely cooled, your chutney should last up to a week in the fridge.
You can freeze the chutney for up to three months. Transfer the cooled chutney to a freezer safe container, leaving some room at the top, and thaw overnight in the fridge before serving.
More Easy Holiday Appetizers
- Smoked Salmon and Cucumber Bites (no cooking required)
- Jalapeño Cranberry Brie Bites (effortlessly elegant)
- Crostini with Two Easy Toppings (who doesn’t love a two-for-one?)
- Cauliflower Dip with Blue Cheese (make-ahead hot dip)
Apple Cranberry Chutney
Ingredients
- 1 cup dried apples, chopped
- 1 cup dried cranberries
- 1 cup red onion, chopped
- 2 cloves garlic, minced
- 1/2 cup water
- 1/2 cup orange juice
- 1 teaspoon orange zest
- 3 tablespoons seasoned rice wine vinegar
- 1 tablespoon lemon juice
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 1 tablespoon chopped fresh rosemary
Instructions
- Combine all the ingredients in a saucepan and bring to a boil. Cook for about 2 minutes, then reduce the heat and simmer, stirring occasionally, for about 30 to 35 minutes until the mixture has thickened to a syrupy consistency.
- Remove from the heat and set aside to cool. Serve as an accompaniment with cheese and crackers, or as a condiment for pork or roast poultry.
- Store chutney in an airtight container in the refrigerator for up to one week.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
this looks delectable…and i can do this, i will try this holiday.
This looks like a great choice for Thanksgiving~so pretty too~ I intend to make it for the holiday!