I love making chutneys because they're so easy to make—just cook together a fruit, some onion, vinegar, sugar, and spices—and because chutneys go so well with baked chicken, our go-to midweek meal.
This apple cranberry chutney would work even better with turkey, and I could see it with pork as well.
The chutney will vary in texture depending on the cooking time and the type of apples you use (our Granny Smiths turn to mush pretty quickly).
I like this version with a bit of structure, but you could easily cook it longer and have it be more sauce-like.
For more information on apple varieties, check out our Guide to Apples.
Apple Cranberry Chutney
- 2 good cooking apples (2 cups, peeled and chopped)
- 1 cup fresh or frozen cranberries
- 1/2 cup chopped onion
- 1/4 cup cider vinegar
- 1/3 to 1/2 cup of brown sugar
- 1 Tbsp orange zest
- 1 Tbsp freshly grated ginger
- 1 1/2 teaspoon cinnamon
- Small pinch of ground clove
Put all ingredients into a medium saucepan. Bring to a boil, reduce to a low simmer. Cover and cook for 20 minutes. Uncover and cook for a few minutes more, to reduce any remaining liquid.
Refrigerate up to 2 weeks.