Say goodbye to traditional cranberry sauce, because my Cranberry Apple Chutney Relish is taking over! The fresh cranberries bring out a rich flavor that blends beautifully with the apples, raisins, and syrup. It’s the perfect sweet to tart balance. Another bonus? This dish looks stunning next to the rest of the festive spread.
Need more sides for Thanksgiving? Check out my Balsamic Orange Crispy Brussels Sprouts Recipe as a wonderful vegetable side everyone will rave over at your holiday feast!
Apple Chutney with Cranberries and Raisins
Every year, one of the most popular items on the holiday table is my homemade apple chutney with cranberries and raisins. This take on a classic cranberry sauce or cranberry relish is sweeter, healthier, and oh so good!
After I made this the first time, it became a tradition that I am always in charge of making the cranberry sauce and my chocolate pumpkin pie dip for all family gatherings around the holidays.
Can I freeze my cranberry-apple relish?
I love making big batches of this when fresh cranberries are available at the grocery store, but of course, nobody can eat that whole batch at once. So, I have regularly made 2-3 batches and portioned them out to freeze. This makes it super easy for me to grab some and thaw to take to family, friends, or church gatherings.
To freeze this apple chutney, allow it to cool completely. You will want to pour it into a quart freezer storage bag, or freezer storage containers. If using containers, make sure to leave at least a 1/2″ gap between the chutney and the lid. Make sure they are labeled and dated before you put them into your freezer. I prefer to use the 2-3 cup portion containers so I don’t have to thaw an entire batch if I am just serving for one meal.
Protip: Also, to reiterate, make sure you allow the chutney to completely cool off before you place lids on containers to put them in the freezer. This helps prevent freezer burn.
Ingredients for cranberry relish
- Fresh Cranberries
- Golden Raisins
- Sugar-Free Maple Syrup
How to make apple chutney with cranberries
Gather and measure all ingredients before you begin. Peel the apple if you prefer to leave the skin off, and chop into small pieces close in size to the cranberries. Pour all ingredients together as directed and cook down until ready to add final ingredients.
I prefer this recipe chilled prior to serving, but some like to serve hot. Do whatever you and your family prefer, but know it will disappear fast!
Cranberry Apple Chutney Relish
- 12 oz cranberries fresh
- 1 small apple diced
- 1/2 cup sugar
- 1/3 cup golden raisins
- 1 orange zest and juice
- 1 cup water cold
- 1/4 cup sugar-free maple syrup
- 1/4 tsp cinnamon ground
- Add all of the ingredients except the syrup and cinnamon to a medium saucepan and bring to a boil over high heat.
- Boil for 2-3 minutes, then reduce to a simmer and cook uncovered for 10-15 minutes, or until the cranberries have popped and the relish has thickened.
- When the relish is nearly thickened, stir in the syrup and cinnamon.
- Serve warm over turkey, or by itself as a side.