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Cranberry Apple Chutney
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This is a wonderful winter chutney that can be served with baked ham, pork chops, roast pork tenderloin. And of course, it’s also great with a Thanksgiving or Christmas turkey.
Recipe and photo courtesy of uscranberries.com
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Ingredients
1 cup chopped onions2 cloves minced garlic
3 Tbs. freshly grated ginger root
2 cups cider vinegar
6 cups peeled and chopped granny smith apples
1 seeded and chopped sweet red pepper
2 cups brown sugar
2 Tbs. mustard seeds
1 tsp. allspice
1 tsp. Cayenne pepper
3/4 lb. sweetened, dried cranberries
1 tsp. salt
8 cups
1 hour
30 minutes
30 minutes
Directions
1. Puree the onions, garlic, and ginger root in a food processor with ½ cup vinegar.
2. In a large stockpot over medium heat, heat all ingredients except for the cranberries, and simmer until thickened.
3. Add the cranberries during the last 15 minutes.
This can be packed and sealed in canning jars, or simply refrigerated until ready to use.
Cranberry Apple Chutney
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