Apple Cranberry Chutney is a tangy new twist on a classic holiday favorite. Sweet, tart and chunky, this dish will be the star at any dinner table.
Cranberry sauce. There is no one single item that will start a full blown war at the holiday family gatherings more than those two words. The wiggly cranberry blob that you have to oh so carefully dislodge from its aluminum can holds a vicious place in many peoples hearts. For these faithful followers, no matter how amazing the homemade version of their beloved cranberry sauce comes out, they will always choose the blob. Stop trying to convert those people, it’s quite impossible. Let them have their can… WE have something much more delectable to discuss. Apple Cranberry Chutney.
I am referring to the homemade, flavor filled bowl of yumtastic goodness known as Apple Cranberry Chutney. It’s tart and sweet and has a surprise ingredient in it.. or maybe two. It’s a perfect side dish at your holiday table and for the non-can people, this recipe is sure to have them banging their fists on the table, demanding another serving. One question though, no matter that you cannot have holiday dinner without it, is cranberry sauce REALLY a side dish? I’ve always felt that it was a side dish to the actual side dishes .. but that’s just me and I digress.
This …dish…. is quite amazing. I have had other homemade versions, heck.. I have MADE other versions but this one is truly my favorite. Everywhere you look when researching homemade cranberry sauce, most of the recipes list off the same ingredients again and again. I didn’t want the same as everyone else so I threw in a few little surprises. Don’t worry, they won’t hurt you and I promise you will like them.
Yes, it truly is THAT easy to make an amazing Apple Cranberry Chutney. Get creative… add in some raisins or maybe even walnuts, whatever you know you will like best. Don’t forget, this Apple Cranberry Chutney is also perfect for my Next Day Stuffing Waffles, when it comes time to using us some of those holiday leftovers.
And who knows, maybe you will even convert a can-lover.
Happiness and blessings!
- 12 oz bag of fresh or frozen cranberries
- 1 cup sugar
- zest of two tangerines
- 3/4 of a large Granny Smith Apple - peeled , cored and finely diced
- 2 tbl water
- 1/4 tsp cinnamon
- 1/2 tsp salt
Empty your fresh or frozen cranberries into a saucepan.
Hold out 1/2 cup of cranberries and transfer them into a small bowl.
Add in 1 cup sugar, the tangerine zest, the juice of 1 of your tangerines, the diced apple and 2 tablespoons water to the pan and cook over low heat, stirring occasionally until the sugar dissolves and the cranberries are soft. This takes about 10 minutes.
Increase your heat to medium and cook until the cranberries burst. Then reduce the heat back down to low and stir in the cranberries you kept out separate.
Remove from the heat and let your chutney sit in the pot, stirring occasionally. Taste and add another tablespoon of sugar or another pinch of salt if you decide it is needed.
Let your chutney cool to room temperature or chill in the refrigerator before serving.