Go Back
–+ servings
cranberry apple chutney // brooklyn supper
Print Recipe
Cranberry Apple Chutney
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 
A lively cranberry apple chutney that's equally perfect atop grilled cheese and Thanksgiving turkey.
Recipe Type: Side
Makes: 2 pints
Author: Brooklyn Supper
Ingredients
  • 1 tablespoon neutral cooking oil I used grapeseed oil
  • 1 red onion minced
  • 2 tablespoons minced fresh ginger young ginger, if possible
  • 1/4 cup apple cider vinegar
  • 1 cup brown sugar
  • 1 teaspoon yellow mustard seed
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon fresh ground black pepper
  • 3 cups chopped apples (from 2 - 3 apples)
  • 3 cups fresh or frozen cranberries
  • 1/4 cup golden raisins
  • 2 cinnamon sticks
Instructions
  1. Set a large saucepan over medium heat. Add oil, and when hot, add the onions and ginger. Sauté until tender and aromatic, 5 - 7 minutes. Add apple cider vinegar and scrape up any brown bits. Fold in sugar, mustard seeds, sea salt, and pepper, followed by the apples, cranberries, raisins, and cinnamon sticks.
  2. Bring mixture to a gentle boil and then turn heat down to medium-low. Cook, stirring often, until the cranberry skins burst and apples soften, about 15 minutes. Remove from heat and set aside to cool. Chutney will thicken considerably.
  3. Spoon into clean jars, seal, and set in the fridge. Chutney will keep well for 2 weeks.