Cranberry, Apple, and Ginger Chutney

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Cranberry Apple and Ginger Chutney

In our house, cranberry sauce is a must for a Thanksgiving turkey, and this recipe is very flavorful. The sweet apples provide a nice balance to the tart cranberries, and you can sense the overtones of the ginger but it doesn’t overwhelm. And making this couldn’t be easier, you just put all the ingredients in the pot and simmer for 30 minutes then let it get cold. I make this a day or two before and let it chill in the refrigerator.

[Updated November 22, 2009]

CRANBERRY, APPLE, AND GINGER CHUTNEY

Adapted from Food Network.

Makes about 4 cups.

Equipment

3-quart pot

Ingredients

1 (12-ounce/340 g) bag fresh or frozen whole cranberries,
2 crisp sweet red apples, peeled, cored and sliced 1-inch thick
2-inch piece ginger, peeled and finely grated
1/2 cup (120 ml) apple cider vinegar
1 cup (175 g) granulated sugar
1 cup (240 ml) water

Preparation

Add ingredients to a large pot and simmer for about 30 minutes. The mixture will soften, reduce and thicken. Cool completely before serving. Keep covered in the refrigerator.

[An original post from Andrea Meyers: making life delicious. All images and text copyrighted, All Rights Reserved.]

[Disclosure: This blog earns a few cents on items purchased through the Amazon.com links in posts.]

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