Easy, Adaptable, Sweet & Sour Apple-Cranberry Chutney
Servings: 3 cups
Ingredients
- ¾ cup brown sugar, lightly packed see cranberry Note
- 1 cup apple cider vinegar or strong kombucha vinegar
- 1½ pounds unpeeled apples, chopped about 4 medium apples
- 1 medium shallot or small onion, chopped
- 1 tablespoon minced fresh ginger see Note
- 1 clove garlic, minced
- ½ cup dried sweetened cranberries see Note
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 1 teaspoon yellow mustard seed
- ¾ teaspoon salt
Instructions
- Combine the brown sugar and apple cider vinegar in a medium pot. Bring to a boil.
- Add the remaining ingredients: apples, shallots, ginger, garlic, cranberries, cayenne pepper, cinnamon, cloves, mustard seed and salt.
- Bring to a boil. Reduce heat and simmer for 45 minutes to an hour or until thick and greatly reduced. Stir occasionally, breaking up the apples with the back of a wooden spoon.
- Refrigerate leftovers in a jar in the refrigerator for up to two months.
Notes
I've never seen unsweetened dried cranberries. If you buy unsweetened dried cranberries, adjust the sugar in the recipe as necessary.
Swap out fresh ginger for the fermented minced ginger in a ginger bug if desired.