This Cranberry Chutney with Apples could be a delicious addition to every year Thanksgiving celebration. The combination of raisins, apples, dried apricots, orange juice and ginger is a symphony of flavors that will win your heart. If you try this recipe you will never buy the cans of cranberries again.
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Easy Cranberry Chutney
I never buy the cans of cranberries from the store. I like to control the amount of sugar I put in my cranberry sauce. I also enjoy combining flavors and textures, so the cans absolutely do not work for me.
Even for you, the ones out there who 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.
What ingredients do I need for this recipe:
- Cranberries– I am using fresh ones.
- Dried apricots– they bring a lot of flavor to this chutney, do not skip them.
- Ginger powder– I usually like the fresh ginger, but in this particular recipe ginger powder is preferred.
- Red pepper flakes– in case you do not have them, you can use Cayenne pepper or Chile de Arbol. Chile de Arbol can be found in the Mexican stores or in the ethnic area of the grocery store. Could be in a dried pepper form or powder.
- Granulated sugar
- Raisins– it doesn’t matter the type, dig through the pantry and use what you have.
- Apples– one or two apples are enough and you can use any type of apple you have available.
- Orange juice and zest– I like buying the oranges as I can also use the zest from them. It brings more flavor to the chutney. However, orange juice is accepted too.
- Lemon juice and zest– Same with the oranges, the zest and the fresh lemon juice is so much better.
What happens after you cook all these ingredients together? You end up with a delicious chutney that smells like heaven, has a ton of flavor and a wonderful texture. The perfect flavors for the holidays!
A Few notes about cranberries:
This fruit, native to North America, has long enjoyed a prominent place at holiday meals.
Known for the health benefits, cranberries have a long history and an important place in the American diet.
Cranberries are a good source of calcium, potassium and vitamin C. They are also high in antioxidants. If cranberries grace your table only once or twice a year, you are missing out!
This tangy, versatile berry can add zip and flavor to lots of recipes and bring joy at the table.
How To Make Fresh Cranberry Chutney:
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 chopped apricots, sugar, raisins, orange juice, cranberries, apple, and lemon zest.
Bring to a boil, then reduce the 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 chutney chilled or at room temperature. Store covered in refrigerator up to one week. It also makes a great gift around the holidays. Pretty easy, right?
How To eat cranberry chutney:
You can use this chutney in so many ways and here are a few of them:
- cranberry chutney pairs perfectly with turkey or ham
- serve it with a platter of cheese, brie is a good one that goes really well with the cranberries and the flavors from the chutney
- in a turkey or ham sandwich- a great way to use the leftovers
- in yogurt- make sure the yogurt has no added sugar
- as topping on ice cream
If you like cranberries, try these other recipes on my blog:
- 3 cups cranberries
- 1/4 cup dried apricots chopped
- 1 cup granulated sugar
- 1/4 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
- 1/2 teaspoon ginger powder
- 1/2 teaspoon 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, orange 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.
If you do not have red pepper flakes, you can go for Cayenne pepper powder or Chile de Arbol powder. Instead of 1/2 teaspoon red pepper flakes use only 1/4 teaspoon Cayenne or Chile de Arbol powder.
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Amount Per Serving:Calories: 89Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 23gFiber: 2gSugar: 19gProtein: 1g