Take your meals up a notch with this versatile Cranberry Apple Chutney. This savory, make-ahead recipe is perfect on cheese plates or with roasted meats.
Combine all ingredients except cranberries in medium saucepan. Bring to boil then reduce heat to a low boil and cook for 30-35 minutes, stirring occasionally.
4 cups chopped & peeled apples, 1 cup chopped onion, 4 teaspoons minced fresh ginger, ½ teaspoon whole peppercorns, 1 cup sugar, ½ cup cider vinegar
Add cranberries and cook for another 10 minutes or until most of the liquid is absorbed.
1 cup fresh cranberries
Notes
Use a combination of sweet and tart apples for best flavor and texture.
No fresh ginger? You can use the squeezable minced ginger found in bottles in the produce section instead.
Both fresh and frozen cranberries work well in this recipe.
Refrigerate for up to two weeks and freeze for up to three months.