Ingredients and Weight:
- Cranberries, fresh or frozen: 12 ounces
- Apples, peeled and diced: 2 medium (about 16 ounces)
- Sugar: 1 cup
- Brown sugar: 1/2 cup
- Apple cider vinegar: 1/2 cup
- Water: 1/4 cup
- Ground cinnamon: 1 teaspoon
- Ground ginger: 1/2 teaspoon
- Ground cloves: 1/4 teaspoon
- Salt: 1/4 teaspoon
Preparation Time:
15 minutes
Cooking Time:
45-60 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- In a large saucepan, combine all ingredients.
- Bring to a boil over medium heat, stirring occasionally.
- Reduce heat to low and simmer for 45-60 minutes, or until the chutney has thickened and the cranberries have burst.
- Remove from heat and let cool slightly before serving.
Nutritional Information:
(Per 1/4 cup serving)
- Calories: 125
- Fat: 1 gram
- Carbohydrates: 30 grams
- Protein: 1 gram
Dish Characteristics:
- Sweet and tart
- Spiced with cinnamon, ginger, and cloves
- Thick and flavorful
- Perfect for serving with roasted meats, poultry, or cheese and crackers
User Comments:
- "This chutney is a wonderful addition to my Thanksgiving table."
- "I love the sweet and spicy combination of flavors."
- "It's easy to make and can be prepared ahead of time."
- "A great way to use up leftover cranberries."
- "I serve it with grilled chicken and it's delicious."
Special Precautions and Tips:
- Use fresh or frozen cranberries that are not too soft.
- Peel and dice the apples into small pieces so they cook evenly.
- If the chutney becomes too thick, add a little more water.
- Taste the chutney and adjust the seasonings as desired.
- Store the chutney in an airtight container in the refrigerator for up to 2 weeks.
