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Cranberry-Apple Chutney

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This chutney is a departure from the usual cranberry sauce, thanks to a touch of spice.

  • Prep:
  • Total Time:
  • Yield: Makes 4 cups

Source: Martha Stewart Living, November 2010

Ingredients

  • 1 cup cider vinegar (preferably unfiltered, such as Bragg Organic)
  • 1 cup packed light-brown sugar
  • 1 red onion, finely chopped
  • 3/4 cup mixed dried fruit, such as currants, golden raisins, and chopped prunes
  • 1 tablespoon minced peeled fresh ginger (from one 1 1/2-inch piece)
  • 10 whole cloves, crushed with the side of a knife (1/2 teaspoon)
  • 2 whole cinnamon sticks
  • 12 ounces fresh or thawed frozen cranberries (3 1/2 cups)

Directions

  1. Bring vinegar, sugar, onion, dried fruit, ginger, cloves, and cinnamon sticks to a simmer in a medium saucepan over medium-high heat. Cook, stirring until sugar dissolves, about 5 minutes. Add cranberries. Reduce heat to medium, and simmer gently until cranberries are tender and start to burst, 10 to 15 minutes. Transfer to a bowl, and let stand until cooled. Refrigerate until chilled if desired.

Cook's Notes

Storage: Chutney can be refrigerated for up to 1 month.

Reviews Add a comment

  • Dragonempress
    23 NOV, 2014
    This recipe definitely had way too much vinegar so what I did was throw in one of my go cups of cinnamon apple sauce and only a 1/4 cup of vinegar, and it turned out great nice and spiced but sweet and a little tang from the onions, I also used bluberries instead of rasins. Yumm!
    Reply
  • Laura Coble
    27 NOV, 2013
    This recipe would be good if not for the vinegar. Do not, I repeat, Do Not use the full amount of vinegar. 1/4 of a cup at the most and the rest apple juice. I'm not sure how the cooks allowed so much vinegar to be used because it was truly terrible. However, without so much vinegar, it was quite yummy!
    Reply
  • I will try anything a 1st time
    22 NOV, 2012
    This recipe was God-awful!! Definitely dilute the vinegar or toss it out and use orange juice. Yuck!! I made the cranberry pear recipe from the Martha Stewart site last year. I've never had a bad experience with any of her recipes until now.
    Reply
  • pdxchic
    21 NOV, 2012
    I just made this, I did do a couple changes: I used 1/2 cup of cider vinegar and 1/2 cup apple cider and I had ground cloves so I used a little less than 1/2 tsp of that (instead of the cloves ground into 1/2 tsp). It is tangy and spiced! smells so good and tastes good too.
    Reply
  • kirleiby
    22 NOV, 2011
    I would consider halfing the vinegar. Final product was overwhelmingly vinegary!
    Reply
  • sweetiepye
    30 NOV, 2010
    I sent an email asking about the apples, and was told it was in reference to the cider. Kind of disappointing.
    Reply
  • WisDenise
    26 NOV, 2010
    I went ahead and made this recipe as is and it was very good. A nice tangy accompaniment to turkey. Doesn't taste very sweet even with the 1 cup of brown sugar.
    Reply
  • WisDenise
    25 NOV, 2010
    I was wondering the same thing. Guess it's just the apple cider vinegar?
    Reply
  • amyjb
    24 NOV, 2010
    Where is the apple in this Cranberry-Apple Chutney?
    Reply