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Apple and Cranberry Chutney: A Sweet and Tangy Delight for Fall

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As the leaves change color and the air turns crisp, there’s nothing quite like the warm, comforting flavors of fall. This Apple and Cranberry Chutney brings together the sweet and tart flavors of apples and cranberries, infused with aromatic spices and a hint of ginger. Whether you’re serving it alongside roast meats, adding it to a cheese platter, or using it as a spread on your favorite sandwich, this chutney is a versatile addition to your autumn culinary repertoire.

Why You’ll Love This Apple and Cranberry Chutney

  • Seasonal Flavors: The combination of apples, cranberries, and warm spices captures the essence of fall, making this chutney a perfect complement to your seasonal dishes.
  • Versatile Use: This chutney is delicious with roasted turkey, pork, or chicken, and adds a delightful twist to cheese boards and sandwiches.
  • Easy to Preserve: With simple canning instructions, you can enjoy this chutney all year round or give it as a thoughtful homemade gift during the holidays.

Ingredients You’ll Need

  • 4 Large Apples, Peeled, Cored, and Diced: Choose a firm, tart apple variety like Granny Smith for a balanced flavor.
  • 1 Cup Fresh or Frozen Cranberries: These add a burst of tartness and vibrant color to the chutney.
  • 1 Medium Onion, Finely Chopped: Provides a savory base that balances the sweetness of the fruit.
  • 1/2 Cup Brown Sugar, Packed: Adds a rich sweetness and caramel-like flavor to the chutney.
  • 1/2 Cup Apple Cider Vinegar: Brings a tangy acidity that enhances the overall flavor.
  • 1/4 Cup Water: Helps to simmer the chutney without burning.
  • 1/4 Cup Raisins: Adds a touch of sweetness and texture to the chutney.
  • 1 Tablespoon Fresh Ginger, Grated: Provides a warm, spicy kick that complements the fruit.
  • 1/2 Teaspoon Ground Cinnamon: A classic fall spice that adds warmth and depth.
  • 1/4 Teaspoon Ground Cloves: Adds a hint of spice and aromatic flavor.
  • 1/4 Teaspoon Ground Allspice: Complements the other spices and adds a subtle complexity.
  • 1/2 Teaspoon Salt: Enhances all the flavors in the chutney.
  • 1/4 Teaspoon Black Pepper: Adds a touch of heat and balances the sweetness.

Step-by-Step Instructions

1. Prepare the Ingredients: Start by peeling, coring, and dicing the apples into small, even pieces. Finely chop the onion and grate the fresh ginger. Set these prepared ingredients aside.

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2. Cook the Chutney: In a large, heavy-bottomed pot, combine the diced apples, cranberries, chopped onion, brown sugar, apple cider vinegar, and water. Stir in the raisins, grated ginger, ground cinnamon, ground cloves, ground allspice, salt, and black pepper. Mix everything together until well combined.

3. Simmer the Mixture: Bring the mixture to a boil over medium heat, stirring occasionally to prevent sticking. Once it reaches a boil, reduce the heat to low and let the chutney simmer, uncovered, for about 45 minutes to 1 hour. Stir occasionally, ensuring the mixture doesn’t stick to the bottom of the pot. The chutney is ready when the apples and cranberries have softened, and the mixture has thickened to a jam-like consistency.

4. Adjust Seasoning: Taste the chutney and adjust the seasoning as needed. If you prefer a sweeter chutney, add a bit more sugar. For more tang, add a splash of apple cider vinegar. Adjust the spices to your liking, adding more cinnamon, cloves, or allspice for additional warmth.

5. Jar the Chutney: Carefully ladle the hot chutney into sterilized jars, leaving about 1/4 inch of headspace at the top. This space is necessary for the jars to seal properly. Wipe the rims of the jars clean with a damp cloth to ensure a good seal, then place the lids on and screw the bands on until fingertip-tight.

6. Process the Jars: Process the jars in a boiling water bath for 10 minutes to ensure they are properly sealed and preserved. After processing, carefully remove the jars from the water and let them cool completely on a towel-lined countertop. Once the jars have cooled, check the seals by pressing down on the center of each lid. If the lid doesn’t pop back, the jar is sealed properly. Store the sealed jars in a cool, dark place for up to a year.

Serving Suggestions

  • With Roast Meats: Serve this chutney alongside roasted turkey, pork, or chicken for a delicious sweet and tangy contrast.
  • Cheese Platters: Add a dollop of chutney to a cheese board, pairing it with sharp cheddar, brie, or goat cheese.
  • Sandwich Spread: Spread the chutney on a turkey or ham sandwich for an extra burst of flavor.
  • Gift Idea: This chutney makes a wonderful homemade gift during the holiday season, packaged in a decorative jar with a ribbon.

Nutritional Information (Per Serving)

  • Calories: 50 kcal
  • Carbohydrates: 12g
  • Sugar: 10g
  • Fiber: 1g
  • Fat: 0g
  • Protein: 0g

Conclusion

This Apple and Cranberry Chutney is a versatile and flavorful addition to your fall and holiday menus. With its perfect balance of sweet, tangy, and spicy flavors, this chutney enhances everything from roast meats to simple sandwiches. Easy to make and preserve, it’s also a great way to bring the comforting tastes of autumn into your kitchen. Whether you’re serving it at a family dinner or gifting it to friends, this chutney is sure to be a hit. Give it a try and enjoy the rich, seasonal flavors it brings to your table!

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