Candy, tart, and filled with cranberries, apples, raisins, and spices, cranberry chutney is bound to develop into essential on the vacation desk.

Cranberry Apple Chutney in jar with gold spoon

Cranberry Chutney

I’m a HUGE fan of cranberries that’s clear. However what I really like is creating recipes that remember the tartness of the cranberries and don’t simply overpower it with sugar.

There are such a lot of methods to create that steadiness and this chutney does that fantastically with a mixture of sugars from different fruits, spices, warmth from purple pepper flakes, acid, and a deeper candy observe that comes from brown sugar, not white.

I do know it’s a little bit of a stretch to say this can substitute your cranberry sauce. However give it an opportunity it simply would possibly. The scrumptious scents that come from placing every thing within the pan and simply letting it simmer may be even higher than consuming it.

Apple Cranberry Chutney

I’m all the time curious to understand how others serve cranberry chutney. Do you serve it sizzling or chilly? It’s a essential query and a few have sturdy opinions about it. I’m staff it relies upon, simply maintain the canned cranberry sauce although.

If I’m serving it to go on a heat savory merchandise like pork chops, ham, or a turkey, I prefer to heat it up. It doesn’t make sense to place a brilliant chilly merchandise on high of one thing that’s finest loved sizzling.

cooked apple cranberry chutney in pan

So if I make the apple cranberry chutney the day earlier than I plan to serve it, I reheat it on low in a saucepan. It doesn’t should be dropped at a boil or something, only a low simmer is ideal. If I’m going to serve it chilly, I set it out for about an hour earlier than serving, simply sufficient to take the fridge chill off of it.

There are numerous methods to serve cranberry chutney! You should utilize it in dips or on a sandwich. High a crostini or spoon it on high of a puff pastry baked brie.

The choices are countless for the candy but barely savory chutney. Leftover chutney works deliciously on high of your morning oatmeal or sizzling cereal.

cranberries and apples in saucepan

Cranberry Chutney Recipe

Substances 

  • medium tart apples 
  • cranberries
  • raisins
  • gentle brown sugar
  • apple cider vinegar
  •  kosher salt
  • floor cinnamon
  • floor ginger
  • floor cloves
  • purple pepper flakes
apple cider vinegar poured into chutney ingredients

Directions

  1. Mix the apples, cranberries, raisins, brown sugar, apple cider vinegar, salt, cinnamon, ginger, cloves, and purple pepper flakes in a big saucepan.
  2. Carry to a boil over excessive warmth and scale back to simmer for about 25 minutes, till the apples have softened, the cranberries have burst, and the sauce has thickened.
  3. Take away from the warmth and switch to an hermetic container. Let cool and retailer within the fridge till able to serve.
Cranberry Chutney ingredients

Apple Cranberry Recipes

Apples and cranberries are an ideal match. I really like the sweet-tart steadiness you may get in these recipes by combining the 2. This cranberry apple tart and warm cranberry apple cider are proof of that.

Barely chewy with a sweetly tart mixture, cranberry oatmeal bars are filled with cranberries and apples topped with brown sugar and oatmeal crumbs.

Old fashioned apple crisp has lengthy been a stand-by recipe for me add a complete bag of cranberries for a perfect not-to-sweet cranberry apple crisp. One which works for any event and nobody appears to show it down.

Cranberry Chutney with apples and raisins in jar

The apple-cranberry duo makes savory dishes so good as effectively. Sourdough stuffing filled with sweetly tart apples, chewy sweet cranberries, savory sausage, loads of herbs, and cubes of toasted sourdough is a certain win in your vacation dinner.

Candy apples and cranberries are mixed with crunchy cabbage after which tossed collectively in a tangy lemon dressing to make this Apple Coleslaw.

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Servings: 12

Forestall your display from going darkish

  • Mix the apples, cranberries, raisins, brown sugar, apple cider vinegar, salt, cinnamon, ginger, cloves, and purple pepper flakes in a big saucepan.

  • Carry to a boil over excessive warmth and scale back to simmer for about 25 minutes, till the apples have softened, the cranberries have burst, and the sauce has thickened.

  • Take away from the warmth and switch to an hermetic container. Let cool and retailer within the fridge till able to serve.

Energy: 134kcal · Carbohydrates: 35g · Protein: 1g · Fats: 0.2g · Saturated Fats: 0.04g · Polyunsaturated Fats: 0.1g · Monounsaturated Fats: 0.02g · Sodium: 204mg · Potassium: 169mg · Fiber: 3g · Sugar: 24g · Vitamin A: 75IU · Vitamin C: 8mg · Calcium: 26mg · Iron: 1mg

Cranberry Chutney with apples and raisins



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