Cranberry Chutney
Serves 810 mins prep25 mins cook
This spiced Cranberry Chutney recipe is the fall condiment dreams are made of! Calling for a handful of ingredients, including fresh or frozen cranberries, apples and several spices, this chutney recipe sings when paired with most anything. Make a batch to serve alongside Thanksgiving dinner or keep some in the fridge to pair with baked brie in puff pastry!
0 servings
What you need
oz cranberries, fresh or frozen
granny smith apple, peeled and diced into ½ cubes (about [adjustable]1 cup[/adjustable])
cup dark brown sugar, packed
orange, juiced (about [adjustable]¼ cup[/adjustable])
cup honey
tsp ground cinnamon, *
tsp ground ginger, *
tsp allspice, *
tsp kosher salt
Instructions
0 Add [wprm-ingredient text="16 oz. cranberries" uid="0"], the diced [wprm-ingredient text="2 Granny Smith Apples" uid="1"], [wprm-ingredient text="½ cup dark brown sugar" uid="2"], [wprm-ingredient text="½ cup apple cider vinegar" uid="3"], orange juice from [wprm-ingredient text="1 orange" uid="4"] and [wprm-ingredient text="¼ cup honey" uid="5"] to a medium saucepan over medium heat. Stir to combine. 1 Season the mixture with [wprm-ingredient text="2 teaspoons ground cinnamon" uid="6"], [wprm-ingredient text="1 ½ teaspoons ground ginger" uid="7"], [wprm-ingredient text="½ teaspoon allspice" uid="8"] and [wprm-ingredient text="½ teaspoon kosher salt" uid="9"]. Bring to a boil and cook, about 5-6 minutes. 2 Lower the heat to a simmer, and cook until the cranberries have burst and the apples are soft, about 10-15 minutes. 3 Remove from the heat and transfer to a dish, spreading plastic wrap on the surface of the chutney so it does not form a film. 4 Refrigerate until ready to serve, then serve chilled or at room temperature.View original recipe
