This Cranberry Chutney with Apples could be a delicious addition to every year Thanksgiving meal. I never buy the cans of cranberries from the store because I love to control the amount of sugar I put in my cranberry sauce. Then, I like to combine flavors and textures, so the cans absolutely do not work for me. Even for you, the ones out there that are in charge of the cooking during the holidays, please buy fresh cranberries and make your own sauce or relish. This dish will be one of the stars on the table. The recipe is so easy to make, that you really don’t have any excuse to not try it.
I used cranberries (of course!), dry apricots, because I love their flavor, raisins, apples, orange juice and orange zest. Then, I added lemon juice, powder ginger and a few flakes of red pepper. The result? A delicious chutney that smells like heaven, has a ton of flavor and a wonderful texture. The perfect flavors for the holidays!
Prepare your ingredients. Wash the apples, core and chop them into small pieces. Wash the cranberries and remove any of the soft or spoiled ones. In a saucepan, combine apricots, sugar, raisins, orange juice, cranberries, apple, and lemon zest.
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- 3 cups cranberries
- ¼ cup dried apricots chopped
- 1 cup granulated sugar
- ¼ cup raisins
- 1 cup orange juice(or 2 medium oranges)
- zest from the oranges
- 1 lemon (juice and zest)
- 1 big apple or 2-3 medium ones
- ½ tsp ginger powder
- ½ tsp red pepper flakes
- Prepare your ingredients. Wash the apples, core and chop them into small pieces. Wash the cranberries and remove any of the soft or spoiled ones.
- In a saucepan, combine apricots, sugar, raisins, orange juice, cranberries, apple, and lemon zest.
- Bring to a boil, then reduce heat and simmer, stirring for 5 minutes. Simmer for 15 minutes more or until at least half of the cranberries have popped.
- Stir in the lemon juice, red pepper flakes, and ginger into the mixture before removing from heat.
- Serve the cranberry chutney chilled or at room temperature.