Cranberry Apple Chutney

Cranberry Apple Chutney

Delicious cranberry apple chutney.


  • 1 bag (12 ounces) fresh OR frozen cranberries
  • 1/4 cup water
  • 2 large apples, cored, chopped
  • 1-1/2 cup sugar
  • 2/3 cup finely chopped onion
  • 2/3 cup golden raisins
  • 2 tsp minced fresh ginger
  • 1 tsp Minced Garlic
  • 1 tsp salt
  • 3/4 tsp Ground Allspice
  • 1/4 tsp Ground Saigon Cinnamon
  • 1/8 tsp Ground Cloves
  • 2/3 cup Dark Corn Syrup
  • 1/3 cup cider vinegar
  • 2/3 cup 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.