There are quite a few different methods for making an outstanding cranberry sauce or chutney dish, but most of them are consistent in a few important areas. First, there needs to be some sort of sweetening, whether it comes from maple syrup, honey, regular white sugar or brown sugar – take your pick. Next, you can add additional fruits if you wish, just to jazz things up and finally, spice is a necessity. Personally, I like allspice, ginger, cinnamon, nutmeg – all the regulars. You can get creative with whether or not you use any of these or all of them, along with their quantities. If you get the combination of ingredients right, you’ll likely end up with some cranberries that taste incredible.
Today, I have an outstanding cranberry and apple chutney recipe for you that you’re going to absolutely love. If you’re a fan of cranberries, you may want to add this recipe to your collection. I can tell you that it’s really good, and I have quite a bit of experience in this regard.
First off, this recipe makes use of apple, which I thought was nice. The apple chunks add some texture and flavor that otherwise wouldn’t have existed. Also, I enjoyed the use of brown sugar and orange zest quite a bit. The orange stood out prominently as I was simmering the combination down in the skillet. The apple cider vinegar added the necessary acid and the spices were spot on. Overall, this is a very simple recipe to prepare and one well worth adding to your holiday table.
Makes: About 3 cups
2 Cups Fresh Cranberries
1 Large Apple, Chopped
1/4 Cup Apple Cider Vinegar
3/4 Cup Brown Sugar
Zest from 1 Orange
1 Teaspoon Ground Ginger
1 Teaspoon Ground Cinnamon
I’d like to thank Half Baked Harvest for this recipe. Like I said, this one is outstanding and I’m truly appreciative.
Cook the Combination
In a medium sized saucepan or skillet, add the cranberries, apple chunks, brown sugar, orange zest, ground ginger and ground cinnamon.
Then, add the apple cider vinegar and one cup of water and mix well.
Turn your stove top heat on high until the liquid begins to boil. Then, reduce the heat to medium-low and cover the pan. Allow everything to simmer for 20-25 minutes. After that time, the fruit should have softened and the sauce should have thickened. You should have something that looks like this.
Do you see the way the apples absorbed the flavors? I love that.
Plate & Serve
I think the best way to go about this is to transfer the chutney from the pan or skillet into a bowl. Then, simply add it to the table with a large spoon so people can dig into it themselves. Enjoy!
The Final Cranberry Chutney
This is such a great recipe. I can’t make up my mind between this one or the one I posted after Thanksgiving. They are both good, but I definitely enjoyed the addition of the apples here. If you decide to give this recipe a try, please let me know your thoughts in the comment section below. Thanks for reading!