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Easy Cranberry Chutney

November 20, 2010

By Kath Dedon


Cranberry Chutney has been on our Thanksgiving table for many years; I know I would get many complaints if I ever omitted it. It’s the perfect condiment with roast turkey, but it’s just as fantastic with a holiday ham!

My dad always liked jellied cranberry sauce. Mom bought it just for him; she opened both ends of the can, pushed the jelled sauce out and cut it into slices. Dad got to eat most of it because the rest of us preferred the whole berry sauce, which was also a part of our Thanksgiving dinner.

Like anything else, homemade cranberry sauce is much better than the canned variety. This recipe is adapted from one in Yumana’s Table, by Yumana Devi. I like the fact that it’s sweetened with pure maple syrup instead of sugar or corn syrup. It uses only 4 ingredients and is super easy to make. Once made, it will keep up to a week in the refrigerator, so you can easily make it a day or two before the big Turkey Day!



Cranberry Chutney

(Adapted from a recipe in Yumana’s Table by Yumana Devi)


(print the recipe)


Makes about 3 cups, and doubles easily if you’re serving a crowd.


1 (12-ounce) bag of cranberries

2 large apples

2 large oranges

1 cup pure maple syrup


1. Zest the oranges.

Zesting the oranges is quick and easy with a Microplane zester.


2. Wash and drain the cranberries and put them in a pot. (My 3 quart pot is the perfect size.)

3. Peel, core, and chop the apples, and add them to the pot.

4. Juice the oranges. Add the juice and the orange zest to the pot.



5. Add the maple syrup.

Everything is in the pot, ready to cook!


6. Bring the chutney to a boil over medium-high heat.


7. Reduce heat to medium. Cook, uncovered, for about 15 minutes  30 – 45 minutes, until the cranberries have popped, the apples have cooked down, and the chutney has thickened a bit. Stir it occasionally while it’s cooking.


8. Cool and transfer to a bowl; cover and refrigerate until ready to use.

22 Comments leave one →
  1. Laura permalink
    November 20, 2010 10:31 pm

    Mmmm that looks BEAUTIFUL! And tasty 🙂

  2. November 21, 2010 9:09 am

    This looks delicious! I always make homemade cranberry sauce/chutney, but I’ve never thought of using apples and maple syrup. What a great new recipe for me to try! Thank you for sharing. Here’s to a week of baking, cooking and family!

  3. November 24, 2010 12:31 pm

    Now THIS sounds good. I’ve never made a chutney before, this sounds so much better than what I imagined a chutney would be. This would be perfect over turkey and a biscuit!

    • November 26, 2010 4:31 pm

      Thanks for your comment, Dionne! I haven’t tried many kinds of chutneys, but this one is so easy, and so good! And, mmm….over turkey and a biscuit….what a great idea!

  4. November 26, 2010 4:21 pm

    My daughter made this for Thanksgiving dinner and it was delicious. It will be on our Thanksgiving menu from now on.

    • November 26, 2010 4:32 pm

      I really appreciate your comment, Ellen! I’m so glad you and your family enjoyed it. 🙂

  5. December 2, 2010 3:55 pm

    What a stunning holiday recipe! Would you like to submit it to my contest to win a cookbook? Just wanting to share the holiday cheer (and exposure to your blog) Would love for you to win 🙂

  6. December 21, 2011 8:22 am

    I tried it last night with potato latkes in place of apple sauce. It was excellent!!

    Note that you should probably use a sweet which that breaks down easily when baked, such as Red Delicious or MacIntosh. Sour apples, like Granny Smith, keep their shape when baked, and therefore don’t add enough sweetness to the chutney. I used Royal Gala last night, but it was closer to green than red, and it didn’t break down all that much after 15 minutes of boiling.

    Just the same, the chutney was so good that we’re going to replace cranberry sauce with it for our New Year’s Day turkey dinner 🙂

    • December 21, 2011 8:33 am

      Great point, Jordan! Thanks for your comment. I have used Granny Smith apples, but I do find I need to simmer it for a longer period.

      Glad you enjoyed it! I made enough for Thanksgiving to freeze some. I’ll be pulling it out to serve with our Christmas ham.

  7. January 18, 2012 3:28 am

    lovely recipe! beautiful colour & that addition of orange & apple must have given it a delecious tang 🙂

  8. Shelby permalink
    December 10, 2013 8:12 pm

    This was so delicious and pretty easy to make however I did add a little sugar and added a packet of cherry jello mix because it was pretty tart. After that it
    tasted phenomenon!

  9. Lindsay N. permalink
    September 28, 2014 7:34 pm

    I made this for Thanksgiving last year and it was a hit, especially among those of us who find the canned stuff suspicious. I love chutneys of all kinds, so I think I may use it a few times this fall!

    • September 28, 2014 8:41 pm

      It’s good stuff! Glad you liked it, Lindsay. I often buy bags of cranberries when they’re in season and freeze them to make chutney later in the year. 🙂

  10. Annette permalink
    October 26, 2015 6:03 pm

    How far ahead can this be made? Anyone tried freezing?

    • October 26, 2015 6:07 pm

      I haven’t tried freezing it, but it seems like it would work. We’ve eaten leftovers for up to a week, so you can make it and refrigerate it for up to a week ahead of time.

  11. Angelica K. permalink
    November 23, 2017 12:56 pm

    This is the one Thanksgiving recipe I come back to again and again every year, it’s SO good!!! All the other recipes I use seem to change or rotate, or get left out, but not this one. It always gets the most compliments!! Thanks!!

    • November 23, 2017 2:42 pm

      I’m so glad you like it, Angelica! We have had it every Thanksgiving for so many years.This year one of my daughters is making it and bringing it to our house. 🙂 Thanks so much for your comment, and Happy Thanksgiving!


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