Cranberry Apple Chutney

Thanksgiving is upon us already this year. I'm pretty sure we all just woke up one day and poof! Here we are.

I've had this recipe tucked away in my binder for at least a year and stumbled upon it when I was clearing out. Just in time for cranberries to hit the stores! I'm actively making an effort to try new recipes, especially ones I've bookmarked or otherwise tucked away. I'm excited to try this on sandwiches and wraps throughout the season.

This chutney doesn't scream fall or Thanksgiving. It's a mix of sweet, tangy, sour, and spicy all in one small package. It will be great to have small jars of this tucked away in the freezer to smear on sandwiches, wraps, or serve alongside Indian dishes over the next few months. The recipe yields about 2 quarts, which means it's great to bring along to give out at your Thanksgiving feast!

Cranberry Apple Chutney

Adapted from Grand Central Bakery's Cranberry Apple Chutney, via Oregon Live

Ingredients

• 2 tsp olive oil
• 1 large red onion, diced
• 2 tsp garlic, minced
• 1 tsp fresh grated ginger
• 2 C fresh cranberries
• 5 C diced, peeled, and cored apples
• 1 1/2 C packed brown sugar
• 1 1/3 C apple cider vinegar
• 2 tsp mustard seeds
• 1 1/2 tsp ground allspice
• 1/2 tsp cayenne
• 1/4 tsp salt
• 1/2 C golden raisins
• 1/2 C dried currants

Method

1. In a large saucepan, warm the olive oil over medium heat. Add the red onion and saute until softened. Add the garlic and ginger, and continue to cook for a few minutes.
2. Add the remaining ingredients, then increase heat to medium-high to boil. Reduce the heat to low to simmer, stirring occasionally, until the cranberries and apples have cooked down, about 40 minutes.
3. Taste and adjust seasonings as needed. Ladle the chutney into container(s) to store. Allow to let cool completely to room temperature before refrigerating or freezing.

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