Cranberry Apple Fruit Chutney

Course Condiment, Side Dish

Cuisine American

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

Prep Time 5

Cook Time 30

Chill time 8

Servings 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
3/4 cup brown sugar packed
1/2 cup granulated sugar
1/2 cup finely diced red onion
1/4 cup apple cider vinegar
1/2 cup water
Seasonings:
2 Tbsp orange zest
2 1/2 tsp pumpkin pie spice
1/2 tsp ground cinnamon
1/2 tsp red pepper flakes [more or less to taste]
1/4 tsp celery salt
1/8 tsp ground ginger
Optional mix-in: 1/2 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