Cranberry Apple Chutney
A sweet and tangy homemade chutney made from fresh cranberries and juicy apples, perfect for holiday meals and a versatile accompaniment for various dishes.
Ingrédients
Main Ingredients
- 2 cups fresh cranberries, rinsed and sorted Use only fresh cranberries.
- 2 medium apples, peeled, cored, and diced into bite-sized pieces
- 1 cup packed sugar, adjust to taste for sweetness Consider using honey or maple syrup as substitutes for less sugar.
- 1/2 cup onion, finely chopped Can substitute with diced bell peppers.
- 1 cup apple cider vinegar Can be replaced with white vinegar.
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
Instructions
Preparation
- Start by gathering all your ingredients in one place.
- Rinse the cranberries under cold water and remove any damaged ones.
- Peel, core, and dice the apples into bite-sized pieces.
- Chop the onion finely.
Cooking
- In a large pot, combine the prepared cranberries, diced apples, sugar, and chopped onion.
- Pour in the apple cider vinegar and stir to combine.
- Turn the heat to medium-high and stir occasionally until it begins to boil.
- Once boiling, reduce the heat to low and let it simmer for about 30 minutes, stirring occasionally.
Cooling and Storing
- Remove the pot from heat and let the mixture cool slightly.
- Transfer to clean jars, leaving some space at the top for expansion.
- Store in the refrigerator for up to three weeks.
Notes
For optimal flavor, allow chutney to rest overnight in the refrigerator before serving. This chutney can also be frozen for up to six months. Consider adding a splash of orange juice for added brightness or spices for a unique twist.