Cranberry Apple Chutney
A delightful blend of sweet apples and tart cranberries, this chutney enhances a variety of dishes, making it a versatile condiment for any occasion.
Ingredients
Chutney Base
- 2 cups fresh cranberries, rinsed and sorted
- 2 medium apples, peeled, cored, and diced into bite-sized pieces
- 1 cup packed sugar (adjust to taste for sweetness)
- ½ cup onion, finely chopped Can substitute with shallots for a milder flavor
- 1 cup apple cider vinegar Can be substituted with white vinegar
Spices
- 1 teaspoon ground cinnamon Consider toasting for enhanced flavor
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
Instructions
Preparation
- Begin by gathering all your ingredients. Rinse cranberries well and sort them to remove any soft or bruised ones. Peel, core, and dice the apples into uniform bite-sized pieces.
Cooking
- In a large pot, combine the cranberries, diced apples, chopped onion, sugar, and apple cider vinegar. Stir well to evenly distribute.
- Turn the heat to medium-high and bring the mixture to a boil, stirring occasionally to prevent sticking.
- Once boiling, add the ground cinnamon, ground ginger, ground cloves, and salt.
- Reduce heat to low and let simmer for about 30 minutes, stirring occasionally until it thickens to a jam-like consistency.
- Test the chutney for sweetness and spice, adjusting as necessary.
Cooling and Storing
- Remove from heat and let cool completely at room temperature. Transfer into sterilized jars, seal tightly, and store in the refrigerator.
Serving
- Enjoy your Cranberry Apple Chutney within a few weeks, or follow proper canning methods for longer storage.
Notes
This chutney can be used in various ways - as a condiment for meats, a topping for sandwiches, or alongside cheese platters. It can also be frozen for up to six months.