Sweet and spicy chutney with apples, cranberries, onions, vinegar, sugar, orange peel and ginger.
I love making chutneys because they’re so easy to make—just cook together some fruit, some onion, vinegar, sugar, and spices—and because chutneys go so well with baked chicken, our main weeknight meal.
This apple and cranberry chutney would pair even better with turkey, and I could imagine it with pork too.
I like this version with some texture, but you could easily cook them longer and make them more sauce-like.
For more information on apple varieties, see our guide to apples.
Apple Cranberry Chutney
ingredients
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2 good kitchen applespeeled and chopped (2 Cups)
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1 Cup fresh or frozen cranberries
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1/2 Cup chopped Onion
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1/4 Cup Apple Cider Vinegar
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1/3 to 1/2 Cup Brown sugar
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1 tablespoon Orange peel
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1 tablespoon freshly grated Ginger
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1 1/2 teaspoon Cinammon
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Small prize ground clove
method
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Place all ingredients in a medium-sized saucepan. Bring to a boil, reduce to a gentle simmer. Cover and cook for 20 minutes. Cover and continue cooking for a few more minutes to reduce the remaining liquid.
Store in a cool place for up to 2 weeks.
| nutritional information (per serving) | |
|---|---|
| 150 | calories |
| 0g | Fat |
| 38g | carbohydrates |
| 1g | protein |
