Cranberry, Apple & Ginger Chutney
Chutneys are a part of daily life for someone who grew up in India.
Indian foods are replete with tart, sweet, and spicy chutneys, made from herbs, fresh and dried fruits, yogurt and more. As a part of everyday meal, I’d like to think of this cranberry chutney as something you can enjoy beyond a weekend in November.
And who does not like delicious accompaniments?
This versatile cranberry and apple chutney not only works well with your Thanksgiving meal, but would also willingly multi-task as a dip with some cheese and crackers. Or dress up a weekday sandwich and it really heightens the flavors of the Cran-berri Pilaf, that I specially created for the Holiday market in Melrose.
Yields 2-3 cups – Time 20-25 Minutes
– 1 packet (12 oz.) cranberries
– 1 apple chopped (approx. 2 cups)
– 1 orange segmented and juiced
– ½ cup apple cider or pomegranate juice
– ¾ cups granulated raw sugar
– ½ tsp. Kandy Spice or Allspice
– 2 tbs. minced ginger
– ¼ tsp. salt & some crushed black pepper
- Bring all the fruit, sugar, and juices to a boil for about 10-12 minutes
- Once the fruits soften and it starts to thicken, add the ginger and the spices and cook another 5-10 minutes
- Cool for about 5-8 hours before serving