Ingredients:

  • 12 oz (340g) fresh or frozen cranberries
  • 2 medium (300g) Granny Smith apples, peeled, cored, and finely diced
  • 1/2 cup (75g) raisins or dried currants
  • 1 small (100g) red onion, finely minced
  • 1 tbsp (15g) fresh ginger, grated
  • 1/2 cup (120ml) apple cider vinegar
  • 1/4 cup (60ml) fresh orange juice
  • 1 tbsp (6g) orange zest
  • 3/4 cup (150g) packed light brown sugar
  • 1/2 tsp (1g) ground cinnamon
  • 1/4 tsp (0.5g) ground cloves
  • 1/4 tsp (1.5g) salt

Instructions:

  1. Dice the apples into 1/4 inch pieces. Mince the red onion finely. Note: Uniform sizes ensure they cook evenly.
  2. Toss the apples, onion, cranberries, raisins, ginger, vinegar, orange juice, zest, brown sugar, cinnamon, cloves, and salt into your pot.
  3. Turn the heat to medium. Bring the mixture to a gentle boil.
  4. Immediately lower the heat to low.
  5. Simmer without a lid. Stir every few minutes.
  6. Watch for the berries to pop. Cook for about 10 minutes until the liquid turns into a glossy syrup.
  7. Keep simmering for another 5 to 10 minutes. Stop when the apples are tender but still hold their shape.
  8. Remove from heat. Let the Cranberry Apple Chutney sit for 10 minutes to thicken as it cools.