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Apple Cranberry Chutney | Magnolia Days

Apple Cranberry Chutney

Apple Cranberry Chutney has a spicy kick with jalapeño peppers. It is fantastic with turkey or served as an appetizer with brie or cream cheese.
Course Condiment
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 5 cups
Author Renee Dobbs

Ingredients

  • 1 1/4 cups granulated sugar
  • 1/2 cup water
  • 12 ounces fresh or frozen cranberries
  • 2 large tart apples peeled and finely chopped
  • 1 medium sweet onion finely chopped
  • 1/2 cup golden raisins
  • 1/2 firmly packed light brown sugar
  • 1/4 cup cider vinegar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/8 teaspoon mace or ground nutmeg
  • 2 jalapeño peppers seeded and diced
  • 1/2 cup chopped pecans toasted

Instructions

  1. Combine granulated sugar and water to a large saucepan. Bring to a boil. Reduce heat and simmer until sugar is dissolved, about 3 minutes.
  2. Add cranberries, apples, onion, raisins, brown sugar, vinegar, cinnamon, ginger, salt, and mace. Stir to combine.
  3. Bring to a boil. Reduce heat to medium-low and cook for 25 minutes, stirring occasionally.
  4. It should stay at a fast simmer (or low boil) while cooking. Adjust heat slightly as needed to maintain fast simmer. Do not let it get to a hard boil.
  5. Remove from heat and stir in jalapeños. Cool to room temperature.
  6. Stir in pecans. Serve immediately warm or chill and serve cold.

Recipe Notes

Apple Cranberry Chutney has a spicy kick with jalapeño peppers. It is fantastic with turkey or served as an appetizer with brie or cream cheese.