No ImageApple Cranberry Chutney

Did you make it? Rate it!

  1. Mary Tetreault

    Fantastic recipe! I must begin by saying that I am from an ethic background that usually steers FAR away from recipes that use vinegar as an ingredient. (Yuk!) However, my husband loves foods such as mincemeat pie and British “Branston Pickle”, and appreciates vinegar as a food item. I was intrigued by this recipe, so I gave it a whirl. I’m so glad I did (even though I had all I could do to pour apple cider vinegar all over perfectly nice apples and other yummy ingredients!).

    I made this recipe with “Opal” yellow apples and fresh cranberries. The “Opals” cooked up really nice and, as another reviewer said, with the peelings left, on they added a cheerful yellow color to the red cranberries. My family is avoiding sugar these days, so I used nearly 1/2 c. maple syrup instead of sugar, which was a lovely substitution. (I also used ginger paste instead of freshly grated ginger, which is much more convenient.) Lastly, I threw in a slight amount of cayenne pepper, as another reviewer suggested — another great addition.

    My only quibble was the tablespoon of orange zest, which I personally find a bit over powering. Instead, I added this last item a pinch at a time, and didn’t use very much, not nearly a whole tablespoon. I may omit it entirely next time….

    The smells in the kitchen during cooking were wonderful and very festive. I loved the ease AND pleasing end result of this delicious recipe. 5 stars! I plan to serve this chutney with chicken or pork. It is also great as a healthy snack or dessert.

    Bring on the apple cider vinegar!!

    xxxxxyyyyy

  2. Mylify

    This is my second year making this recipe. The first year everyone loved it, however there were comments about the cinnamon being a bit much and too much vinegar.
    This year I’ll be replacing the vinegar with lime juice and cutting back on the cinnamon. Hope it goes over well. Wish me luck!

    xxxxxyyyyy

  3. Colorful Canary

    Looks amazing! Thanks for the lovely cranberry recipe! I featured it on today’s roundup :) http://www.colorfulcanary.com/2016/11/a-craving-for-cranberries-21.html

  4. christie

    I too am new to chutney experimentation, although I have been a long time lover of a not-too-sweet cranberry sauce, often using onion and garlic for intrigue.

    I made this recipe this evening with fresh cranberries and gala apples, and while I loved the way all of it cooked up together, I found there was too much cinnamon. With 1 1/2 teaspoons of ground cinnamon the dish was grainy. I’m wondering whether tossing it in the food processor briefly might salvage the texture while maintaining the taste.

    At any rate, next time I’ll be adding less cinnamon, and perhaps a little less vinegar as well.

    Thanks for the recipe though!

  5. Tina

    This was great! I took it to Thanksgiving dinner last night. Everyone asked for the recipe. I added about 3/4 c. toasted pecan pieces and didn’t peel the apples (organic golden delicious.) They held up well and provided a nice color burst. Thank you so much!

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