Cranberry Apple Chutney

cranberry apple sauce recipeIt 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.

cranberry apple sauce recipe2 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

cranberry apple sauce recipePut all of the ingredients in a saucepan.

cranberry apple sauce recipeCook 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.

cranberry apple sauce recipe

Cranberry Apple Chutney

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.

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
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Oh hey there!

Well, hello there! I’m Bree Hester, the Boston-based blogger and food photographer here at Baked Bree. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next family adventure.

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This Post Has 17 Comments

  1. Susan

    This looks amazing! I am excited to make it! Thank you for sharing!

    1. bakedbree

      You are welcome! Happy Thanksgiving!

  2. Katie @ Blonde Ambition

    How unique! Balsamic and ginger are two ingredients I love to use, but I’ve never thought of them together!

    1. bakedbree

      It is a great combination.

  3. Kelly Senyei (Just a Taste)

    This looks so fantastic and fresh, Bree! I will definitely be adding it to my Thanksgiving lineup!

    1. bakedbree

      it is Kelly! And really easy to make.

  4. Loretta | A Finn In The Kitchen

    I could totally eat this with a spoon. I’m craving something with a little bite right now.

    1. bakedbree

      Or spread on a turkey sandwich…

  5. Angie

    I’m assuming this is stored in the fridge and served cold? I’m not that familiar with chutney but this sounds like an amazing alternative to cranberry sauce.

    1. bakedbree

      It is about the same thing. I chilled it and served it at room temperature.

  6. Chineka (savorthebaking)

    This looks wonderful. This would be great for any occasion to switch it up a bit.

    1. bakedbree

      Yes, it is a departure from my usual, but delicious just the same.

  7. Chineka (savorthebaking)

    This would be great on dressing also. 🙂

    1. bakedbree

      Yes, it would!

  8. carlene Bell

    can this be canned like jam to be used later?

    1. bakedbree

      Honestly, I don’t know. I don’t know anything about canning.

  9. Pingback: itemprop="name">Cranberry and Chili Jam - Baked BreeBaked Bree

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