This recipe for cranberry apple chutney makes the most of two of the seasons shinning stars – cranberries and apples.
Cranberry sauce is a must for my holiday meals and I always make sure that I have plenty left over for turkey sandwiches the following day. This recipe is a nice twist on the traditional cranberry sauce and it includes one of my favorite fall flavors – apples.
- Category: Sauces Jams And Preserves
- 3 1/2 cups fresh cranberries
- 1 tart apple, finely chopped
- 2 oranges
- 1/2 cup golden raisins
- 1 medium onion - chopped
- 1 cup brown sugar
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/4 teaspoon allspice
- 1/4 teaspoon white pepper
- 1/2 teaspoon salt
- Combine the fresh cranberries, finely chopped apple, the wedges of one orange and the juice of the other, golden raisins and chopped yellow onion in one saucepan.
- Now add the sugar and spices to the pan. Start with the brown sugar and then 1/4 of a teaspoon of each of the following spices: cloves, ginger, allspice and white pepper and then 1/2 a teaspoon of salt. Let this come to a boil, stirring often for about 20 minutes.
- After the chutney cools, I\'ll keep it in the refrigerator until I\'m ready to serve. When spread on a sourdough roll or bread with roast turkey, the flavor is out of this world.