Description
This Cranberry Apple Chutney is a vibrant and tangy condiment perfect for adding a sweet and spiced touch to your meals. Made with fresh apples, cranberries, and aromatic spices, it’s easy to prepare and enhances dishes like roasted meats, sandwiches, and cheese platters.
Ingredients
Scale
Fruit and Vegetables
- 4 cups chopped and peeled apples
- 1 cup chopped onion
- 1 cup fresh cranberries
Spices and Seasonings
- 4 teaspoons minced fresh ginger
- ½ teaspoon whole peppercorns
Other Ingredients
- 1 cup sugar
- ½ cup cider vinegar
Instructions
- Combine Ingredients (except cranberries): In a medium saucepan, mix together the chopped apples, chopped onion, minced fresh ginger, whole peppercorns, sugar, and cider vinegar. This creates the flavorful base for your chutney.
- Cook Base Mixture: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to maintain a low, gentle boil. Allow it to cook for 30-35 minutes, stirring occasionally to prevent sticking and ensure even cooking while the flavors meld.
- Add Cranberries and Continue Cooking: Stir in the fresh cranberries and cook for an additional 10 minutes or until the berries burst and most of the liquid has evaporated. The chutney will thicken as it cooks, developing its signature texture and tang.
- Cool and Store: Remove the chutney from heat and let it cool. Transfer to sterilized jars and refrigerate. The chutney will keep well for up to two weeks and tastes even better after resting for a day.
Notes
- Use tart apples like Granny Smith for a balanced flavor that complements the tartness of the cranberries.
- Adjust sugar quantity to taste if you prefer a sweeter or more tangy chutney.
- For a smoother texture, you can pulse the finished chutney briefly in a blender or food processor.
- This chutney pairs wonderfully with pork, chicken, turkey, or as a spread on sandwiches.
- The chutney will keep refrigerated for up to two weeks or can be canned for longer storage.
