Cranberry Chutney


Cranberry Chutney

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Today Camila shows us how to make a delicious holiday Cranberry Chutney!

Perfect for your holiday charcuterie board, this Cranberry Chutney is a great addition to any festive spread. This Women of Today Test Kitchen recipe has a wonderful combination of sweet and sour, AND it’s a better-for-you version that uses coconut sugar instead of refined sugar (you know how we like to do things here at WOT). We used 75% less sugar for this recipe!

WOT else do we love about this recipe? The addition of Honeycrisp apples! They add sweetness, and the organic coconut palm sugar adds even more natural sweetness to the flavor.

Check out the video of Camila below making this easy chutney.

Don’t be scared by the addition of onions and apple cider vinegar, this recipe is not too tart at all! If you have any leftovers, you can put them in a mason jar and store in the fridge for up to two weeks.

Cranberry Chutney

Servings 2 cups


  • 1 tbsp. butter
  • 1/2 cup yellow onion, finely chopped
  • 1 Honeycrisp apple, peeled and finely chopped
  • 1/2 cup golden raisins
  • 1/4 cup apple cider vinegar
  • 1/3 cup coconut palm sugar
  • 1/2 cup water
  • 1/4 tsp. sea salt
  • 1/2 tsp. cinnamon
  • 1/8 tsp. ground allspice
  • 12 oz. fresh cranberries, rinsed and drained, about 1 package


  • In a saucepan over medium-low heat, melt the butter and then add the diced onion. Cook for 1-2 minutes until onion begins to soften.
  • Add the diced apple and golden raisins, and cook for another 1-2 minutes. Then add the apple cider vinegar, coconut palm sugar, water, salt, cinnamon, allspice, and cranberries.
  • Reduce the heat to low, cover, and cook for 10 minutes. The cranberries will burst, and the mixture with be thick.
  • Stir the mixture and transfer it to a mason jar or storage container. Cool and refrigerate for up to two weeks.
  • Bring to room temperature before serving.
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by Camila Alves McConaughey