Cranberry Apple Chutney

Share this post

It is T-minus 5 days until Thanksgiving. I still have not finished planning my menu, but really, it doesn’t change very much. I am a traditionalist, what can I say?

When I am making my Thanksgiving dinner, I always start with the cranberry sauce. It is my official kick-off for my Thanksgiving cooking. It can be made a few days ahead of time and it just gets better and better. I usually make a few different kinds of cranberry sauce, and this one is a new favorite because it is just a little bit different. Cranberry and orange are a match made in heaven, but the ginger and balsamic add a little more flavor and I have to say, this one might make a yearly appearance.

2 cups cranberries
2 apples, peeled and chopped
1/4 to 1/2 cup honey (depending how sweet you like it)
2 teaspoons grated fresh ginger
1/2 teaspoon cinnamon
zest from one orange and juice
1 Tablespoon balsamic vinegar

Put all of the ingredients in a saucepan.

Cook over medium-low heat for about 15 to 20 minutes. The cranberries will pop and everything will get tender and the flavors will get to know each other.

Continue to Content

Cranberry Apple Chutney

Yield: 2 1/2 cups

Cranberry Apple Chutney - Serve alongside roast turkey or spread on your day after sandwich. Cranberry, apple, ginger, and orange all play so nicely together.

Print

Ingredients

• 2 cups cranberries
• 2 apples, peeled and chopped
• 1/4 to 1/2 cup honey (depending how sweet you like it)
• 2 teaspoons grated fresh ginger
• 1/2 teaspoon cinnamon
• zest from one orange and juice
• 1 Tablespoon balsamic vinegar

Instructions

1. Put all of the ingredients in a saucepan.
2. Cook over medium-low heat for about 15 to 20 minutes. The cranberries will pop and everything will get tender and the flavors will get to know each other.

Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest