Teresa Sabga
Active Time
20 Mins
Total Time
25 Mins
About 1 1/2 cups (4 tablespoons per serving)

This vibrant cranberry chutney is simmered with fresh chunky apples and warm winter spices, plus it can be made ahead with ease. Though developed to be paired with a roasted butternut squash, it's also delicious with roasted turkey and other favourite holiday classics.

How to Make It

1. Bring all ingredients to a boil over medium-high heat. 

2. Reduce to a low simmer and cook for 20 minutes, stirring often. When the cranberries pop and the sauce thickens, it’s ready.