Cranberry Chutney
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- 1/2 teaspoon ground cinnamon
- 3/4 cup white sugar
- 1 cup water
- 1/4 teaspoon ground ginger
- 1 (12 ounce) package fresh cranberries
- 1/2 cup raisins
- 1 cup apples - peeled cored and diced
- 1/2 cup cider vinegar
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- Carbohydrate 168.103645765888 g
- Cholesterol 0 mg
- Fat 0.476626875320811 g
- Fiber 3.91841252489641 g
- Protein 2.64191625214106 g
- Saturated Fat 0.07594987504045 g
- Serving Size 1 1 recipe (462g)
- Sodium 21.4333541848899 mg
- Sugar 164.185233240991 g
- Trans Fat 0.293218812718988 g
- Calories 651 calories
As a busy working mom, I love finding ways to make my life easier. One of my favorite kitchen shortcuts is to use store-bought chutneys to add flavor to my dishes. Chutneys are a great way to add a touch of sweetness, spice, and acidity to any meal. They're especially good with grilled meats, roasted vegetables, and curries.
This Cranberry Chutney is one of my favorites. It's made with fresh cranberries, apples, cider vinegar, and spices, and has a sweet and tart flavor with a hint of heat. It's perfect for adding a festive touch to your holiday meals, or for enjoying all year round. I especially love it with roasted turkey or ham.
The best part about this Cranberry Chutney is that it's so easy to make. Simply combine all of the ingredients in a saucepan and bring to a boil. Then, reduce heat and simmer for 10 minutes. That's it! You'll have a delicious homemade chutney that will add flavor to any dish.
So next time you're looking for a way to add some extra flavor to your meals, give this Cranberry Chutney a try. You won't be disappointed!
Step-by-step
- In a medium saucepan, combine the water and sugar. Bring mixture to a boil over medium heat.
- Add the cranberries, apples, cider vinegar, raisins, and spices. Bring to a boil, then simmer gently for 10 minutes stirring often.
- Pour mixture into a mixing bowl. Place plastic wrap directly on the surface of the sauce. Cool to room temperature and serve or cover and refrigerate. Bring chutney to room temperature before serving.
