Thursday, November 14, 2013

Cranberry Apple Chutney


Cranberries pair so perfectly with Turkey and even more my favourite...
Turkey sandwiches.
If you enjoy cranberry sauce then this simple quick chutney might become another option to try.
It is a little less sweet than regular cranberry sauce and has a hint of savoury.
It makes a beautiful hostess gift and if you make it a few weeks before the holiday and store it in the refrigerator you are ahead of the game.

  • 1 cup sugar
  • 1/2 cup brown sugar
  • 3/4 cup water
  • 4 cups fresh cranberries
  • 1 cup dried cranberries
  • 2 large tart apples, peeled and diced
  • 1 medium onion, diced
  • 1/4 cup apple cider vinegar
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon ginger
  • 1/4 teaspoon salt
  1. In a large saucepan, combine all the ingredients and bring to a simmer over medium low heat.  Stir often to keep from scorching.
  2. Simmer uncovered about 30 - 35 minutes.  
  3. Pour into sterilized 8 ounce jars and seal. Refrigerate until you use it.
Makes 6 cups.




18 comments:

  1. This looks beautiful, Lovella; I'm going to try it!! Can I process the jars in a hot water bath (like canning jam) so they have a longer shelf life?

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    1. Hi Karin,
      Since I just let mine seal and popped it in the refrigerator, I'll refer to this website that offers guidelines for preserving chutney.
      http://nchfp.uga.edu/how/can_06/chutney_principles.html

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  2. What a fantastic idea for hostess gifts!!! I love making cranberry sauce and this recipe looks extra special.

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  3. Wow! What a great idea! And it looks beautiful too. Add a nice bow and it's the perfect hostess gift. When you call for dried cranberries do you mean like craisins or can you actually buy dried cranberries?

    Ursula

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    Replies
    1. Craisins are just dried cranberries ;)

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  4. Oh yummy! I have to try this recipe this Christmas. Thank you.

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  5. I just saved the recipe so I can have it on hand for extra gifts. Thank you so much.

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  6. Your presentation in photo and recipe are absolutly stunning. I love it. I will be trying this recipe shortly and storing it for gift ideas.

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  8. Karin asked what I was going to.....wondering if I could pressure can or waterbath and save that way. With 60 some people coming for our thanksgiving dinner, our fridges are going to be pretty full.

    When you serve this, do you serve it cold or warmed up?

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    Replies
    1. April, I have served it both warm and cold. I like it cold with the turkey sandwich. I'm sure pressure canning or waterbath would work just fine to preserve it.

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  9. This looks great Lovella - I it would be amazing to pair this with the Pork Crown Roast from the "Celebrations." cookbook.

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  10. What type of Apple do you typically use?

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  11. I just made this yesterday, using Granny Smith apples that I happened to have around. It smelled amazing while cooking and tasted great! I can't wait to serve this.

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  12. I thank you for this recipe. I used it for my Advent dinner. In puff pastry with feta cheese for appetizers, for a side with pork tenderloin and in the evening light meal on Knäckebrot with cheese, leftover pork and the chutney. I will definitely be using this again for Christmas dinner.

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    Replies
    1. That sounds like a delicious way to use this recipe. Thank you for letting me know.

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    2. Indeed will have to try it myself!

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  13. Just made this it's AWESOME! and shared the recipe with 3 friends! I only added cardamom...having a little addition to that right now...GREAT RECIPE!!!

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