Cranberry Apple Chutney

Cranberry Apple Chutney-1-8The cold months are a time for cranberries to become available once again. I really appreciate the tart, bold flavor of this berry. Of course, it’s a traditional flavor for Thanksgiving and Christmas meals, especially famous for being served with the star of the show, turkey. However, cranberries have other hidden talents, which are so often overlooked.

I really wanted to make something with cranberries that would not only taste great served during Thanksgiving dinner, but could also be enjoyed in many other ways. Cranberries, apples, orange and cinnamon all blend together in this straightforward but somewhat refined chutney. This will not take up to much time to prepare, since I’m sure you have so many other things to worry about for the big meal. Really, chop up an apple, squeeze out the juice from the orange, bring it up to a boil and you’re just about done. You can make this in advance too. Make extra, because it’s delicious on a bagel and especially as a filling in baking. 

Ingredients:

1 lb cranberries

2 apples (I like Granny Smith best), peeled and diced

1/2 teaspoon orange zest

1/2 cup orange juice

1 cinnamon stick  (or 1/2 teaspoon ground cinnamon)

1/2 cup brown sugar (more or less to taste)

Instructions:

Cranberry Apple Chutney-1-13Place all the ingredients in a medium saucepan.

You can also add some chopped pears, dry apricots, raisins,  grated ginger, chopped walnuts. You can also spice it up differently with a splash of balsamic vinegar, grated nutmeg, allspice, cloves, vanilla, etc. Cranberry Apple Chutney-1-12Mix to combine. Cranberry Apple Chutney-1-11Bring to a boil, reduce the heat to a simmer and cook 8-10 minutes, covered, until the apples are softened and the cranberries are cooked through and the consistency is somewhat saucy. Cranberry Apple Chutney-1-10

Cranberry Apple Chutney-1-9Most of the cranberries should have popped and the mixture will have thickened. Taste the chutney and add more sugar if you like. Discard the cinnamon stick. I like this chutney on the tart side, but you can add more sugar if you’d like. 

Cranberry Apple Chutney
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Miscellaneous
Serves: 3 cups
Ingredients
  • 1 lb cranberries
  • 2 apples (I like Granny Smith best), peeled and diced
  • ½ teaspoon orange zest
  • ½ cup orange juice
  • 1 cinnamon stick (or ½ teaspoon ground cinnamon)
  • ½ cup brown sugar (more or less to taste)
Instructions
  1. Place all the ingredients in a medium saucepan. Mix to combine.
  2. Bring to a boil, reduce the heat to a simmer and cook 8-10 minutes, covered, until the apples are softened and the cranberries are cooked through and the consistency is somewhat saucy. Most of the cranberries should have popped and the mixture will have thickened. Discard the cinnamon stick.
  3. Taste the chutney and add more sugar if you like. I like this chutney on the tart side, but you can add more sugar if you'd like.
Notes
You can also add some chopped pears, dry apricots, raisins, grated ginger, chopped walnuts. You can also spice it up differently with a splash of balsamic vinegar, grated nutmeg, allspice, cloves, vanilla, etc.

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