Cranberry Apple Chutney
February 12, 2017
Categories: Condiments, Fruit, Apple, Cranberry, Budget-Friendly, Cooking For A Crowd, Kid Pleaser, Make-Ahead, Entertaining, Fall/Autumn, Stove Top, Fat Free, Gluten-Free, High Fiber, Kosher, Low Cholesterol, Low Fat, Low Sodium, No Eggs, Non-Dairy, Vegan, Vegetarian, Make it from scratch, Spices more
"Not just for Christmas, this chutney is wonderful on chicken/turkey sandwiches anytime of the year! You can also pair it with a warmed round of brie or camembert cheese and serve with crackers. Yields 5 jars"
- Serving Size: 1 (594.2 g)
- Calories 449
- Total Fat - 1.1 g
- Saturated Fat - 0.3 g
- Cholesterol - 0 mg
- Sodium - 127.7 mg
- Total Carbohydrate - 115.9 g
- Dietary Fiber - 15.7 g
- Sugars - 86.9 g
- Protein - 2.5 g
- Calcium - 143.5 mg
- Iron - 1.8 mg
- Vitamin C - 52.1 mg
- Thiamin - 0.1 mg
In a large stainless steel pot or enameled cast-iron casserole, combine the onions, garlic, sugar, water, vinegar, lime zest and juice, ginger, cinnamon sticks, ground cinnamon, coriander, pepper, nutmeg, cloves and salt.
Bring to a boil, stirring to dissolve the sugar. Reduce heat and simmer for 15 minutes.
Add the apples and simmer for 10 minutes, or until almost tender.
Add the cranberries and simmer until the berries begin to pop, 5-7 minutes longer.
Ladle the chutney into 5 sterilized pint jars, adding 1 cinnamon stick to each jar.
Cover loosely with self-sealing lids.
Let stand until the chutney is cooled and the lids are slightly indented in the center.
Tighten the screw bands and store the chutney in the refrigerator.
Let age at least 1 week before serving.
Tips & Variations
No special items needed.