Name: Cranberry Chutney
Prep time: 40 min
Cook time: 2 h
Total time: 2 h 40 min
Yield: varies
Ingredients: 1 ounce (2 tablespoons) butter; 12 ounces Vidalia onion, chopped; 1 pound apples, peeled and chopped; 1 teaspoon allspice; 12 ounces cranberries, fresh or frozen (If you use frozen, measure them while they’re frozen. Do not thaw.); 1 pound brown sugar (light or dark; your preference); 15 ounces distilled white malt vinegar (If you use regular white vinegar, the chutney will not be as sweet.)

Cranberry Chutney

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Our Cranberry Chutney is a sort of transition between the traditional cooked cranberry sauce and a cranberry relish. Serve it as a condiment with dinner, or as a spread on a cheese plate with fancy crackers.

Author: Bill Dugan
Prep Time: 40 minutes
Cook Time: 2 hours
Total Time: 2 hours 40 minutes
Yield: varies
Category: Sides & Sauces

Ingredients

Scale

1 ounce (2 tablespoons) butter
12 ounces Vidalia onion, chopped
1 pound apples, peeled and chopped
1 teaspoon allspice
12 ounces cranberries, fresh or frozen (If you use frozen, measure them while they’re frozen. Do not thaw.)
1 pound brown sugar (light or dark; your preference)
15 ounces distilled white malt vinegar (If you use regular white vinegar, the chutney will not be as sweet.)

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Instructions

Melt butter in a large saucepan. Sauté onion and apple for about 20 minutes.
Add allspice as onion and apple soften.
Add cranberries, sugar, and vinegar.
Stir constantly until sugar is completely dissolved.
Reduce the heat and simmer, uncovered, for 2 hours. Stir occasionally.
Pour into sterilized jars and seal.
Store chutney in a cool, dark place for about 4 weeks to allow the flavors to fully blend.
Once you open a jar, store it in the fridge and use it within a month.

Find it online: https://foodgardening.mequoda.com/recipe/cranberry-chutney/