I have a confession to make. For years the only cranberries on my Thanksgiving table were the jellied cranberry sauce from a can, sliced. I grew up with it and always loved it. I know it’s not especially creative or pretty although the color is nice, but really I think it’s a nostalgia thing more than anything. You know, those treasured Thanksgivings of youth, with lots of family, warmth all around and no responsibility for the dinner! Well, everybody else in my immediate family hates the jellied cranberry sauce and I’m more than happy to eat it, but it would be nice to come up with something that everyone enjoys!
This Cranberry Apple Chutney made cranberry-lovers out of everyone!
So this year I decided to try a cranberry apple chutney, with the ulterior motive that it would make a great spread for turkey sandwiches. I did some googling and combined and adapted a couple cranberry apple chutney recipes from Elise Bauer at Simply Recipes and TasteofHome.com. All of a sudden my family likes cranberries! And the sandwiches were awesome! More on that later.
This refreshing cranberry apple chutney is the perfect counterpoint to that rich filling Thanksgiving meal. You can make it well ahead. It will keep in the fridge for a couple weeks and just gets better with age! Enjoy Thanksgiving and accenting those leftover turkey sandwiches with a really tasty condiment!
- One 12 oz package fresh cranberries or same amount frozen and thawed
- 2 apples (I especially like Gala’s in this. Granny Smith’s are also good. Just don’t use a soft sweet apple like Red Delicious. You want a little tartness and a firm texture.)
- 1 medium onion, chopped
- 1 Tbsp grated fresh ginger
- ¼ cup cider vinegar
- ½ cup water
- 1 cup brown sugar, packed
- ½ tsp ground cinnamon
- a pinch ground cloves
- ¼ tsp salt
- Combine all ingredients in a saucepan.
- Bring to a boil.
- Reduce heat and simmer for 10 minutes covered.
- Uncover and simmer another 15 to 20 minutes until excess liquid is evaporated.
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