Cranberry Chutney
Sweet, tart, and full of cranberries, apples, raisins, and spices cranberry chutney is sure to become a must-have on the holiday table.
Servings: 12
Ingredients
- 3 medium tart apples chopped small, 3 cups worth
- 18 ounces cranberries about 4 cups worth
- ½ cup raisins
- 1 cup light brown sugar
- ⅓ cup orange juice
- 3 tablespoons apple cider vinegar
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon red pepper flakes
Instructions
- Combine the apples, cranberries, raisins, brown sugar, orange juice, apple cider vinegar, salt, cinnamon, ginger, cloves, and red pepper flakes in a large saucepan.
- Bring to a boil over high heat and reduce to simmer for about 25 minutes, until the apples have softened, the cranberries have burst, and the sauce has thickened.
- Remove from the heat and transfer to an airtight container. Let cool and store in the refrigerator until ready to serve.
Notes
The original recipe I shared here called for 1/2 cup of apple cider vinegar without the orange juice. Over time, I've found that we prefer our chutney to be a little sweeter with less tang from the vinegar. If you prefer the original, skip the orange juice above and increase the vinegar to 1/2 cup.
Nutrition
Calories: 134kcal | Carbohydrates: 35g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 204mg | Potassium: 169mg | Fiber: 3g | Sugar: 24g | Vitamin A: 75IU | Vitamin C: 8mg | Calcium: 26mg | Iron: 1mg