Cranberry Apple Fruit Chutney

Cranberry Apple Fruit Chutney

Cranberry sauce and Thanksgiving turkey go hand in hand. The jellied canned cranberry sauce, is nostalgic for some people, and part of their beloved Thanksgiving traditions. I actually like it but, prefer the whole berry version the most. Each to their own, right?  I prefer to make something a little different to go with our turkey, so this cranberry apple fruit chutney is our alternative. This chutney is sweet and chunky, and the best part is, it can be made up to two weeks in advance and gets even better the longer it sits. If you like toasted nuts in chutney, they can also be added for a little crunch.

Tips for Making Chutney

• When chopping the orange, remove the seeds and as much as the pith as possible, or it can give the chutney a bitter aftertaste.
• When reducing, allow the chutney to gently bubble stirring periodically to prevent sticking.
• This chutney can be served warm, chilled or at room temperature. Use as a condiment with turkey, chicken or pork. Serve warm with a wheel of brie, or pour over a block of cream cheese, sprinkle with toasted walnuts or pecans, and serve with assorted crackers.

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Helpful Kitchen Items: 

• Saucepan
• Condiment Server
• Apple Corer
• Citrus Zester

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Cranberry Apple Fruit Chutney

Prep Time5 mins

Cook Time30 mins

Chill time8 hrs

Course: Condiment, Side Dish

Cuisine: American

Keyword: cranberry-apple-fruit-chutney, easy-chutney-recipes, fresh-cranberry-recipes, thanksgiving-side-dish-recipes

Servings: 2 cups (approximately)

Calories: 639kcal

Author: Melissa Sperka

Ingredients

• 1 12 oz package fresh cranberries
• 1 7 oz dried fruit bits [i.e.Sun Maid]
• 1 large orange peeled, seeds removed and chopped
• 1 medium honey crisp apple peeled cored, finely diced
• ¾ cup brown sugar packed
• ½ cup granulated sugar
• ½ cup finely diced red onion
• ¼ cup apple cider vinegar
• ½ cup water
• Seasonings:
• 2 tablespoon orange zest
• 2 ½ teaspoon pumpkin pie spice
• ½ teaspoon ground cinnamon
• ½ teaspoon red pepper flakes [more or less to taste]
• ¼ teaspoon celery salt
• ⅛ teaspoon ground ginger
• Optional mix-in: ½ cup toasted pecans or English walnuts

Instructions

• Add all of the ingredients to a heavy bottomed saucepan.
• Bring to a boil, stir well, then lower the heat and simmer over low heat uncovered for around 30 minutes until reduced and thickened. Stir periodically.
• Cool to room temperature, then store in the refrigerator tightly covered for up to 2 weeks.

Notes

This chutney can be served warm, chilled or at room temperature. Use as a condiment with turkey, chicken or pork. Serve warm with a wheel of brie, or pour over a block of cream cheese, sprinkle with toasted walnuts or pecans, and serve with assorted crackers.

Nutrition

Serving: 1cup | Calories: 639kcal | Carbohydrates: 163g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 331mg | Potassium: 502mg | Fiber: 7g | Sugar: 150g | Vitamin A: 439IU | Vitamin C: 65mg | Calcium: 159mg | Iron: 2mg

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