This simple cranberry apple chutney will jazz up your holiday table and give you a break from the same boring canned cranberry sauce.
As a food blogger I spend a lot of time reading other blogs and discovering new ideas. That community of creators is generous and inspiring, and browsing their recipes led me to try this chutney. After seeing an apple-cherry chutney recipe, I experimented with cranberries and apples to create a savory, slightly tart condiment that brightens holiday meals and everyday dinners alike.
I aimed for a balance of sweet and savory: apples and a touch of honey provide gentle sweetness while cranberries and a splash of vinegar add the tartness that keeps the chutney from being cloying. The result pairs beautifully with roasted meats — try it with maple-glazed pork chops — and it makes a welcome, fresh alternative to the usual canned cranberry sauce on a Thanksgiving table.
Cranberry Apple Chutney
This cranberry apple chutney is a flavorful, slightly tart condiment that livens up holiday plates and pairs well with roasted meats.
Yield: About 2-3 cups
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients:
- 12 ounces bag cranberries
- 3 medium apples, peeled, cored and chopped into 1-inch pieces
- 1/2 cup chopped red onion
- 1 cup dry red wine
- 1 cup water
- 1/2 cup brown sugar
- 1/4 cup honey
- 1 tablespoon orange zest
- 1 tablespoon champagne vinegar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
Source: Nutmeg Nanny
Directions:
Combine all ingredients in a large pot. Bring to a gentle simmer over medium heat, then cook 30–35 minutes, stirring occasionally, until the cranberries have burst and the mixture has thickened to a chutney-like consistency. Taste and adjust seasoning if needed. Cool slightly before serving; store leftovers in the refrigerator for up to a week.
