SPICY APPLE CRANBERRY CHUTNEY

Chutney is the easiest condiment to make, it’s also the most versatile. Spicy Apple Cranberry Chutney pairs perfectly with cheese & charcuterie boards; on a cold meat sandwich or served alongside a roast or chops. Perfect for Thanksgiving or the festive table. If you can boil water, you can throw together a chutney. If you’re asked to bring something to a Thanksgiving feast or a festive soiree, make this. All you have to do, apart from chopping apples & an onion, is throw all the ingredients together in a saucepan – dried cranberries, sugar, vinegar, ginger, chili pepper flakes, salt, apples of course & the onions. Stir it, let it simmer then spoon it into jars. Now I know so many people are thinking about the turkey or the ham (I’m making neither this year, it’s roasted stuffed pork instead) but I’m all about the sides & the CONDIMENTS.

The beautiful teapot & sugar/jam pot you see pictured are from Dragonfly & Blossom. My friend, Sarah is the owner & artist at the company & she has a Black Friday sale happening for those people living in the UK. So if you’re looking for a beautiful & unique gift for someone at Christmas, head to Dragonfly & Blossom.

SPICY APPLE CRANBERRY CHUTNEY

Lovoni

Chutney is the easiest condiment to make, it’s also the most versatile: pairing perfectly with cheese & charcuterie boards; on a cold meat sandwich or served alongside a roast or chops. Perfect for Thanksgiving or the festive table.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course condiment

Servings 45 servings

Ingredients

  

• 2 lbs (907g) apples, peeled, cored and diced
• 1 cup (113g) dried cranberries (or dried cherries)
• 1 medium white onion diced
• 3/4 cup (280g) white sugar
• 2/3 cup (160ml) white wine vinegar
• 1 teaspoon chili pepper flakes
• 1 teaspoon ground ginger
• 1 teaspoon sea salt plus more to taste

Instructions

 

• Combine all ingredients in a large saucepan. Cook, stirring, over medium heat until the sugar is dissolved. Bring the chutney to a simmer. Cook, uncovered, stirring occasionally, for about 20 minutes or until the chutney is thickened. It will thicken more on cooling.
• Spoon the chutney into sterilized jars with a sealed lid. Once cool, store in the fridge up to 1 month. Makes about 5 cups

Notes

Tips:
Use any apples you have on hand or prefer. Granny Smith apples generally are the best for cooking as they hold their shape for a perfect texture in the finished chutney, pies etc.

The chutney will keep for 1 month in sealed jars in the fridge.

Make a batch of chutney and give away as gifts to friends, family or clients or include it in a gift hamper with some nice cheese, wine and crackers.

The flavor of a chutney develops and gets better after a day or two so always make it ahead of time for serving.