This recipe for cranberry apple chutney makes the most of two of the seasons shinning stars – cranberries and apples.

Cranberry sauce is a must for my holiday meals and I always make sure that I have plenty left over for turkey sandwiches the following day. This recipe is a nice twist on the traditional cranberry sauce and it includes one of my favorite fall flavors – apples.


  • 3 1/2 cups fresh cranberries
  • 1 tart apple, finely chopped
  • 2 oranges
  • 1/2 cup golden raisins
  • 1 medium onion - chopped
  • 1 cup brown sugar
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon allspice
  • 1/4 teaspoon white pepper
  • 1/2 teaspoon salt


  1. Combine the fresh cranberries, finely chopped apple, the wedges of one orange and the juice of the other, golden raisins and chopped yellow onion in one saucepan.
  2. Now add the sugar and spices to the pan. Start with the brown sugar and then 1/4 of a teaspoon of each of the following spices: cloves, ginger, allspice and white pepper and then 1/2 a teaspoon of salt. Let this come to a boil, stirring often for about 20 minutes.
  3. After the chutney cools, I\'ll keep it in the refrigerator until I\'m ready to serve. When spread on a sourdough roll or bread with roast turkey, the flavor is out of this world.