Packed with cranberries, apples, raisins and spices, our sweet and sour cranberry chutney is sure to be a holiday staple.
cranberry chutney
I am a big fan of clear cranberries. But what I like is creating recipes that celebrate the tartness of cranberries and don’t overwhelm them with sugar.
There are many ways to create that balance, but this chutney does it beautifully with a combination of sugar from other fruits, spice, heat from red pepper flakes, acid, and deeper sweet notes coming from brown sugar rather than white. do.
I know it’s a bit of an overstatement to say this will replace your cranberry sauce. The fragrant taste of just putting it all in a pot and simmering it may be more delicious than eating it.
apple cranberry chutney
I am always curious to know how other people serve their cranberry chutney. Do you serve it hot or cold? This is a very important question and I have strong opinions on it Some people I’m up to the team, but please bring canned cranberry sauce.
I like it warm when I serve it with hot dishes like pork chops, ham, or turkey. It doesn’t make sense to put something super cold on top of something that tastes best when it’s hot.
So if you’re making apple cranberry chutney the day before you plan to serve it, reheat it in a pan over low heat. If serving chilled, leave just enough to remove the coldness from the refrigerator, about 1 hour before serving.
There are countless ways to eat cranberry chutney! You can use it on dips and sandwiches. Top with crostini or spoon over puff pastry baked brie.
Sweet and slightly savory chutney options are endless. Leftover chutney is delicious served over morning oatmeal or warm cereal.
Cranberry chutney recipe how to make
material
- medium tart apple
- cranberry
- raisins
- light brown sugar
- apple cider vinegar
- kosher salt
- ground cinnamon
- grated ginger
- cloves
- red pepper flakes
instructions
- Place apples, cranberries, raisins, brown sugar, apple cider vinegar, salt, cinnamon, ginger, cloves and red pepper flakes in a large saucepan.
- Bring to a boil over high heat and simmer over low heat until the apples are tender, the cranberries have burst, and the sauce has thickened, about 25 minutes.
- Remove from heat and transfer to an airtight container. Cool and store in the refrigerator until ready to serve.
apple cranberry recipe
The compatibility of apples and cranberries is outstanding.I love the sweet and sour balance you get with these recipes by combining the two. warm cranberry apple cider is proof of that.
A slightly crunchy, sweet and sour combination, the Cranberry Oatmeal Bar is filled with cranberries and apples topped with brown sugar and oatmeal crumbs.
Old-fashioned apple crisps have been a standby recipe for a long time, but I added a whole bag of cranberries to make the perfect unsweetened cranberry apple crisps. It works in any situation, and no one seems to turn it down.
The duo of apples and cranberries also makes savory dishes very tasty. Filled with sweet and sour apples, crunchy sweet cranberries, savory sausage, generous herbs and toasted sourdough cubes, our sourdough stuffing is perfect for holiday dinners.
Sweet apples and cranberries are combined with crunchy cabbage in an apple coleslaw with a tangy lemon dressing.
