cranberry apple chutney
Forget the canned cranberry jelly & serve this easy to make cranberry chutney for the festive season. The chutney will keep for several weeks in the fridge so you can make it ahead of time ready for Christmas Day & then use it on sandwiches with the leftover turkey & ham. This chutney is delicious served with any meats, poultry & also cheese. This makes 2 cups of chutney.
Servings: 2 cups
Ingredients
- 12 oz fresh cranberries (340g) you can also use frozen cranberries but the cooking time may increase due to the extra liquid from the frozen fruit
- 2 medium apples, peeled & diced ( I used Granny Smith)
- 1 1/2 cups cider vinegar
- 1 cup white sugar
- 1/2 teaspoon salt
- 1 teaspoon freshly ground pepper
- 1/2 teaspoon crushed red peppers, optional (chilli flakes)
- 1/4 teaspoon ground ginger
Instructions
- Combine all ingredients in a medium-large saucepan. Bring to a boil then reduce heat to medium. Cook, covered, stirring occasionally, for 15 minutes or until thickened. The chutney will thicken further on cooling. If the chutney is taking too long to thicken, increase the heat to medium high but watch it doesn’t burn. Taste the chutney, adding more salt or a little extra sugar to taste.