APPLE CRANBERRY CHUTNEY RECIPE RECIPES

CRANBERRY-APPLE CHUTNEY RECIPE: HOW TO MAKE IT

Cranberry-Apple Chutney Recipe: How to Make It image

"In our house, this chutney is a must-have for our Thanksgiving dinner. It also makes a great appetizer when spooned over cream cheese on Melba rounds." - Mary Ellen Gilbert, Franconia, New Hampshire

Provided by Taste of Home

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 16 servings (1/4 cup each)

Number Of Ingredients 13

Ingredients

1-1/4 cups sugar
1/2 cup water
1 package (12 ounces) fresh or frozen cranberries
2 large tart apples, peeled and finely chopped
1 medium onion, chopped
1/2 cup golden raisins
1/2 cup packed brown sugar
1/4 cup cider vinegar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/2 cup chopped walnuts, toasted

Steps:

In a large saucepan, bring sugar and water to a boil over medium heat, stirring to dissolve sugar. Reduce heat; simmer, uncovered, 3 minutes. Carefully stir in all remaining ingredients except walnuts; return to a boil. Reduce heat; simmer, uncovered, until mixture reaches desired thickness, 20-25 minutes, stirring occasionally., Serve warm or cold. Stir in walnuts before serving.

Nutrition Facts : Calories 149 calories, FatContent 2g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 41mg sodium, CarbohydrateContent 33g carbohydrate (29g sugars, FiberContent 2g fiber), ProteinContent 1g protein.

APPLE & CRANBERRY CHUTNEY RECIPE - BBC GOOD FOOD

Apple & cranberry chutney recipe - BBC Good Food image

Chutneys are fantastic presents because they really improve with age and go brilliantly with Christmas cheeses and cold meats

Provided by Good Food team

Categories Buffet, Condiment

Total Time 1 hours 30 minutes

Prep Time 20 minutes

Cook Time 1 hours 10 minutes

Yield Makes 4 x 500g jars

Number Of Ingredients 8

Ingredients

1kg cooking apples, peeled and chopped into small chunks
500g eating apple, peeled and chopped into large chunks
450g onion, sliced
50g fresh root ginger, finely chopped
1 tsp peppercorns
500g granulated sugar
250ml cider vinegar
500g cranberry

Steps:

Place all ingredients except cranberries in a large heavy-based saucepan, then gently heat, stirring, until the sugar dissolves. Bring to the boil, then reduce heat and simmer, uncovered, for about 50 mins, stirring regularly until the apples and onions are tender, the mixture has thickened and no watery juice remains.
Add the cranberries, then cook for a further 10 mins or so until just softened but not burst.
Spoon the hot chutney into sterilised jars and seal. Store unopened in a cool, dark place. The chutney will keep for up to 6 months. Chill on opening.

Nutrition Facts : Calories 35 calories, CarbohydrateContent 9 grams carbohydrates, SugarContent 9 grams sugar

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