Cranberry Apple Chutney
This simple recipe for Cranberry Apple Chutney takes your main dish to a whole new level. Serve it over pork, chicken, or turkey. It also a great side dish recipe to serve at Thanksgiving and other holiday meals!
In a medium sauce pan, over medium heat, bring the water and granulated sugar to a boil.
Once boiling, add the cranberries, shallot, brown sugar, cinnamon, and apple cider vinegar.
Continue cooking over medium heat for about 5 minutes to allow the cranberries time to start popping.
Add the apples and golden raisins and lower the heat to simmer for 10-15 minutes, or until the sauce thickens.
Chutney can be served warm or chilled.
Tips and Techniques
- Store extra Cranberry Apple Chutney in an air-tight container in the refrigerator for up to 10 days.
- You can also freeze this Cranberry Apple Chutney in freezer bags for up to 2 months.
- To use frozen Cranberry Apple Chutney, first thaw it in the refrigerator overnight. Then enjoy it chilled, or warm gently over medium heat on the stove.
Serving: 1serving | Calories: 174kcal | Carbohydrates: 45g | Sodium: 7mg | Potassium: 176mg | Fiber: 3g | Sugar: 37g | Vitamin A: 50IU | Vitamin C: 8mg | Calcium: 29mg | Iron: 0.5mg