This chunky, sweet-tart cranberry chutney is made with cranberries, raisins, apples, sugar, and cinnamon. It is incredibly delicious!

Move over cranberry sauce! This cranberry chutney is loaded with amazing flavor and textures making it an easy favorite at Thanksgiving dinner. With over 200 5-star reviews, it is a must-make!

Top down view of thick cranberry chutney in white bowl.

Ingredients for Cranberry Chutney

This cranberry chutney comes together fast!

In the first step, the following ingredients are cooked until the cranberries pop:

  • fresh cranberries
  • water or orange juice
  • cinnamon
  • ginger
  • cloves
  • sugar

Next, add the following and simmer for another couple of minutes:

  • finely diced shallots
  • finely diced celery
  • chopped green apples
Saucepan with cranberries, cinnamon and sugar.
Saucepan with cooked cranberries that have split.
Saucepan with cooked cranberries, celery, green apples and shallots.
Simmering mixture of green apples, cranberries, sugar, and cinnamon.

Make-Ahead Chutney

The cranberry chutney will thicken as it cooks, but it may still look a bit thin. Never fear, because it will continue to thicken and gel as it cools.

The flavors of this chutney get better with time. In fact, it really should be made at least one day ahead of time to allow those flavors to meld and develop.

It can be made up to four days ahead of time and kept, covered, in the refrigerator. It can also be frozen fro several months.

Thick mixture of boiled cranberries, sugar, cinnamon, apples and celery.
Top down view of thick cranberry chutney in white bowl.

Rave Reviews

This easy cranberry chutney may seem unusual if you are used to traditional, American-style cranberry sauce, but it is amazingly delicious and a must at our Thanksgiving table.

So many of you have fallen in love with this chutney over the years. Here are just a few comments detailing its virtues:

Family favorite. I always bring this to our gathering and slip it onto the buffet table. This one disappears and the “other” cranberry sauce is untouched. -Susan ⭐️⭐️⭐️⭐️⭐️

I didn’t think I was a cranberry fan until I tried making this recipe. It is a delicious. I serve it every Thanksgiving now and have shared the recipe with a number of people. I make the recipe as directed and it’s perfect. -Erin ⭐️⭐️⭐️⭐️⭐️

This was a hit! Thanks for sharing this recipe. I made it twice for 2 dinners and everyone loved it. I added walnuts to mine and I really loved the addition of raisins & craisins! The following day, I made grilled cheese sandwiches with this chutney & Brie, it was delicious! -Valerie ⭐️⭐️⭐️⭐️⭐️

I discovered this amazing recipe after trying cranberry chutney for the first time, a decade ago. Since then, this recipe is a must have at our holiday table. -Sherry ⭐️⭐️⭐️⭐️⭐️

Wooden spoon scooping bite of cranberry chutney in white bowl.
Spoon scooping up bite of thick cranberry chutney.

Fresh Cranberry Chutney

Yield: 12 Servings (4 cups of cranberry sauce)
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
4.54 stars (260 ratings)
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Ingredients

  • 4 cups fresh cranberries
  • 1 cup raisins or dried cranberries
  • ½ cup granulated sugar
  • ¾ cup packed light brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon minced fresh ginger
  • ⅛ to ¼ teaspoon ground cloves
  • 1 cup water
  • ½ cup finely minced shallots or red or yellow onions
  • ½ cup finely chopped celery
  • ½ cup chopped Granny Smith apple, peeled and cored

Instructions 

  • In a medium saucepan, combine the cranberries, raisins or dried cranberries, granulated sugar, brown sugar, cinnamon, ginger, cloves and water.
  • Bring the mixture to a boil over medium-high heat, then reduce the heat and simmer over low heat until the cranberries begin to pop, about 5-7 minutes.
  • Add the onion, apple, and celery.
  • Simmer, stirring occasionally, until the mixture begins to thicken, 5 to 10 minutes.
  • Transfer to a bowl or container with a lid. Refrigerate overnight (or up to 3 days) to allow flavors to meld and develop. The chutney can be frozen for several months.

Notes

Adaptable: I almost always make the recipe as written; however, like most chutneys, this recipe is very adaptable. Here are a few ideas:
  • for less savory flavors, omit the onion and celery
  • sub 1/2 cup orange juice for 1/2 of the water
  • sub 1/4 cup apple cider vinegar for 1/4 cup of the water
Author: Mel
Course: Side Dish
Cuisine: American
Method: Stovetop
Serving: 1 serving (1/3 cup), Calories: 142kcal, Carbohydrates: 37g, Protein: 1g, Fat: 0.2g, Saturated Fat: 0.03g, Sodium: 13mg, Fiber: 3g, Sugar: 24g

Recommended Products

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Recipe Source: from Anna G, a reader who sent it to me all the way back in 2012, thanks, Anna!

Recipe originally posted November 2013; updated November 2024 with new photos, recipe notes, etc.

White ramekin full of fresh cranberry chutney with a spoon taking a bite out.

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