This Cranberry Apple Chutney takes minutes to make, is perfect for a make ahead side dish, and can be served as an appetizer or with your meal. It's simply delicious!
Every fall, bags and bags of cranberries are in every produce department filling the bins to the tippy top! They are so beautiful with their vibrant red color, and every year I like to find something a little different to make with them!
I'm not even a huge fan of cranberries, but find myself grabbing several bags every year. They scream HOLIDAYS to me. It's something about the color and the shape that puts me right in the holiday spirit!
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There is only one problem, I don't really like them. Or, maybe I should say that I find most recipes using them to be too tart or too sweet, so I like to get creative and develop recipes that allow the cranberries to be the star without a tart pucker or a sweetness that makes your teeth hurt.
This Cranberry Apple Chutney is the perfect balance of sweet and tart and has a wonderful texture.
Frequently Asked Questions
Absolutely! I tested the recipe the first two times using cranberries that I had in the freezer from last year and it worked exactly the same.
Yes. Cutting the recipe in half or doubling it should not affect the pressure cook time. You may have more liquid if doubling the recipe, but you can simply use the sear/sauté to cook off any excess liquid.
The cranberry and spice mixture will freeze just fine. I'm not sure how the apples will hold up. They might lose their texture, and I think the nuts would do the same. If you think you won't eat all of it and want to freeze it, I would only add the apples and nuts just to part of the batch. Freeze the remaining cranberry and spice mixture. When you are ready to serve that, thaw and add fresh apples and nuts.
Ways to Serve Cranberry Apple Chutney
Personally, I like to serve it chilled, but it is also good warm. You can simply serve it as a side dish for your dinner or use it as an appetizer.
The Cranberry Apple Chutney is delicious served with crackers and cream cheese!
You could also mix it with cream cheese and serve it as a warm dip.
It would be fantastic served on top of a baked brie wheel.
Make a cheesecake and use it as a topping for a delicious cranberry cheesecake!
Cranberry Apple Chutney would make an incredible topping for roasted pork loin or a baked chicken breast. You could even stuff the chicken breast with it and a little blue cheese or gorgonzola.
Instead of the pesto in this recipe, you could use the chutney! Pesto Stuffed Pork Tenderloin
It would also be great mixed into some yogurt for a quick breakfast or snack.
Of course, you can serve it with your turkey dinner!
Can I Make this Recipe Without a Pressure Cooker?
Certainly! I used the Ninja Foodi Pressure Cooker because it makes it so quick and easy, but you can use a saucepan on the stove.
Combine all your ingredients (except the apples and pecans) along with about ¼-½ cup of water into a medium saucepan and bring to a boil. Boil for about 2-3 minutes and then reduce to a simmer using med/low heat until the cranberries begin to break down and the sauce thickens. This will take anywhere from 20-30 minutes.
Make sure to stir frequently and adjust the heat down if if the mixture is getting too hot.
You can also make this in your slow cooker. Simply add the ingredients (except the apples and pecans) along with about ¼-½ cup of water and slow cook on high for 2-4 hours or until the cranberries have broken down and the sauce thickens.
I would stir occasionally during the slow cook time.
Can I make this Cranberry Apple Chutney in the Ninja Foodi Cold & Hot Blender?
I haven't tested the recipe in the blender, but I don't see why you couldn't.
I would add the ingredients (except the apples and pecans) along with ½ cup of water to the blender and select hearty soup.
That function should cook and break down the cranberries without blending them too much.
How to Make Cranberry Apple Chutney in the Ninja Foodi Pressure Cooker or Electric Pressure Cooker
You can use any electric pressure cooker to make this recipe and it's incredibly quick and easy!
Add the whole cranberries (they can be frozen or fresh), sugars, and balsamic vinegar to the inner pot.
Add the spice blend, zest and juice the orange and add 1 cinnamon stick (not pictured because I forgot it in the recipe I filmed) or ½ tsp of ground cinnamon, if desired. Stir.
If you juice a lot of citrus, this citrus press is incredible!
Put the pressure lid on and make sure to turn the valve to seal. Set the pressure on high for 1 minute. When the time is up, do an immediate release by turning the valve to vent.
While the pressure is venting, I usually peel and dice the apple and chop up the pecans.
Remove the lid. Fold in the diced apples and pecans.
Refrigerate until chilled. Serve & Enjoy!
Cranberry Apple Chutney
Ingredients
- 12 ounces cranberries 3 cups
- ½ cup brown sugar
- ½ cup white sugar
- 1 Tbsp Balsamic vinegar
- ½ tsp fine grind sea salt
- ¼ tsp nutmeg
- ¼ tsp ginger
- ⅛ tsp ground cloves
- 1 orange zest and juice
- 1 cinnamon stick or ¼-½ tsp ground cinnamon
- 1 Granny Smith apple diced
- ¼ cup chopped pecans optional
Instructions
- Add the whole cranberries to the inner pot of your pressure cooker. Add the sugars, spices, and balsamic vinegar. Zest the orange and add the zest to the inner pot. Juice the orange and add the juice to the inner pot. You should have about 2-3 Tbsp of orange juice. If your orange doesn't produce enough juice, or you omit the orange, add 2-3 Tbsp of apple juice or water.
- Add the cinnamon stick and stir. Put the pressure lid on and set the pressure to high for 1 minute. Make sure to turn the valve to seal. When the time is up, immediately release the pressure.
- Peel and dice the apple and fold into the mixture. Add the chopped pecans and stir. Refrigerate until chilled. Serve & Enjoy!
Notes
Nutrition
ABOUT THE RECIPE AUTHOR, LOUISE LONG
Louise is a full-time recipe creator and food blogger @ The Salted Pepper. She has over 30 years of experience with cooking and recipe development. She owned a restaurant for several years and was a full-time RN until retiring to blog full-time.
She published her first cookbook in the Fall of 2018 and is very interested in writing several more.
Louise is also the creator of an online Ninja Foodi Pressure Cooking Course with over 100 instructional step-by-step videos. People absolutely rave about the course and all the value they have received from it.
Louise has several very active Facebook groups that help people with the basics of cooking and getting the most out of the Ninja Foodi.
Louise is also a YouTube creator and you can find most of her recipes in video format on The Salted Pepper YouTube channel.
She is very responsive to messages and eager to help in any way she can. Get more Information about Louise & contact information
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Colleen
I made that "canned" jelled cranberry sauce in the pampered chef blender on the jam setting. I was amazed at how good it turned out. I am also going to make your recipe for thanksgiving which is today btw, so Happy Thanksgiving!
Louise
Happy Thanksgiving!
Todd C
Addictive! Made two batches over Thanksgiving - one with the spices and one without the spices. The spiced one is good and got eaten quickly, but was more in the mood for a no spice version. Made a double batch the second time without the spice - loved the interaction with the orange and apple. I will probably make more batches while fresh cranberries are available in the supermarket. Fabulous!
Louise
I'm so glad you liked it!
Louise
I am so glad you enjoyed it!