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Cranberry Apple Chutney Preserves

This easy canning recipe is a perfect accompanment to any dish and is great to have on the shelf for the fall and winter seasons. The mixture of sweet yet tart cranberries and apples with the mix of apple cider vinegar, onions, and raisins.
Prep Time 30 mins
Cook Time 10 mins
Processing Time in Hot Water Bath 10 mins
Course Side Dish
Cuisine American


  • Hot Water Bath
  • Ladle
  • Mason Jars, screw tops and seals
  • Jar Tongs
  • Large stainless steel sauce pan


  • 4 Cups Cranberries chopped
  • 2 Cups Apples finely chopped
  • 1 Cup Red Onions finely chopped
  • 1 Cup Sweet Red Pepper finely chopped
  • 1 Cup Apple Cider Vinegar
  • 4 Cloves Garlic minced
  • 2 tbsp ginger root finely chopped
  • 1 Cup Brown Sugar
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 1/4 tsp ground pepper
  • 1/4 tsp hot pepper flakes


  • Prepare fruit and vegetables
  • Combine cranberries, apples, onion, red pepper, vinegar, garlic and ginger in large stainless steel saucepan. Bring to a hard boil over high heat.
  • Reduce heat and boil gently for 5 minutes or until cranberries start to pop.
  • Add brown sugar, cumin, salt, pepper and hot pepper flakes. Cook for 5 minutes or until thickened.
  • Remove hot jars from canner and ladle chutney into jars to within 1/2 inch of rim for headspace. Process 10 minutes for 1/2 pint jars.


Serve with roast meat such as chicken, turkey, lamb, pork or game. 
Keyword Apple, Canning, Cranberry, Hot Water Bath, Preserving