Cranberry Apple Chutney

This simple cranberry apple chutney will jazz up your holiday table and give you a break from the same boring canned cranberry sauce.

One of the greatest things about being a food blogger is that I get to read a lot of other food blogs. We are a tight knit community and we support each other all the time.  This means I spend hours a day reading blogs and leaving comments. This also means I look at delicious recipes each and every day. Not a bad job if I say so myself.

Not so long ago I came across a recipe that gave me the inspiration for this dish.  Winnie, a fabulous blogger (and awesome person in general) writes at the blog Healthy Green Kitchen.  I saw her post for Apple Dried Cherry Chutney and decided I wanted to try making a chutney.  Since I know nothing about making a chutney I just winged it.  I read online that a chutney contains vinegar and that is what categorizes it as a chutney. I have no idea whether or not that is true. To be honest, I don’t really care. I’m calling this a chutney…or maybe a relish….what do you think?

There is added sweetness to the dish but I wanted to make sure it came off more savory than sweet.  With the cranberries and vinegar it has a level of tartness that paired lovely with maple syrup glazed pork chops and would also be lovely at any Thanksgiving table.  It would be a welcomed change to the normal canned variety of cranberry sauce…

Cranberry Apple Chutney

This simple cranberry apple chutney will jazz up your holiday table and give you a break from the same boring canned cranberry sauce.

Yield: About 2-3 cups

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Ingredients:

  • 12 ounces bag cranberries
  • 3 medium apples, peeled, cored, 1 inch chopped
  • 1/2 cup chopped red onion
  • 1 cup dry red wine
  • 1 cup water
  • 1/2 cup brown sugar
  • 1/4 cup honey
  • 1 tablespoon orange zest
  • 1 tablespoon champagne vinegar
  • 1/2 teaspoons cinnamon
  • 1/4 teaspoon allspice
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Source: Nutmeg Nanny

Directions:

Add all ingredients to a large pot (I used my enabled cast iron pot) and cook on medium heat for 30-35 minutes. Until cranberries have broken down and the mixture has thickened a bit.