This cranberry apple chutney is great with a Thanksgiving turkey and is also a good all-year-round chuntey that supplements chicken and beef.
- Cook Time
- Prep Time
- 1 cup chopped onions, white or yellow
- 2 cloves garlic
- 3 tablespoons minced, freshly grated ginger root
- 2 cups cider vinegar
- 6 cups peeled and chopped apples (Pippins or Granny Smiths)
- 1 sweet red pepper, seeded and chopped
- 2 cups brown sugar
- 2 tablespoons mustard seeds
- 1 teaspoon allspice
- 1 teaspoon cayenne (start with one and see....)
- 3/4 pound sweetened, dried cranberries
- 1 teaspoon salt
1. Puree onions, garlic, and ginger root in a food processor with 1/2 cup vinegar.
2. In a large stockpot over medium heat, heat all ingredients except for the cranberries, and simmer until thickened.
3. Add the cranberries during the last 15 minutes.
This can be packed and sealed in canning jars, or simply refrigerated until ready to use.