Cranberry Apple Chutney

5
Servings
20m
Prep Time
30m
Cook Time
50m
Ready In


"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"

Original recipe yields 5 servings
OK

Nutritional

  • 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

Step 1

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.

Step 2

Bring to a boil, stirring to dissolve the sugar. Reduce heat and simmer for 15 minutes.

Step 3

Add the apples and simmer for 10 minutes, or until almost tender.

Step 4

Add the cranberries and simmer until the berries begin to pop, 5-7 minutes longer.

Step 5

Ladle the chutney into 5 sterilized pint jars, adding 1 cinnamon stick to each jar.

Step 6

Cover loosely with self-sealing lids.

Step 7

Let stand until the chutney is cooled and the lids are slightly indented in the center.

Step 8

Tighten the screw bands and store the chutney in the refrigerator.

Step 9

Let age at least 1 week before serving.

Tips & Variations


No special items needed.

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