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Cranberry Apple Chutney

Olivia Carter
This ain't your grandma's cranberry sauce. It's tangy, a bit savory, a little spicy, and makes you look like a kitchen genius on a cheese board.
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10 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 1 hour
Total Time 1 hour 35 minutes
COST $7-$9
Course Dessert
Cuisine American
Keyword cheese plate, fresh cranberries
Servings 10 servings
Calories 90 kcal

Equipment

  • A pot
  • a knife
  • a cutting board

Ingredients
  

  • 1 bag fresh cranberries
  • 1 big apple
  • ½ cup diced red onion
  • ⅔ cup brown sugar
  • ½ cup apple cider vinegar
  • ¼ cup water
  • 1 tbsp fresh ginger, grated
  • ½ tsp salt
  • ¼ tsp pepper
  • Tiny pinch of red pepper flakes

Instructions
 

  • Throw EVERYTHING into your pot. I mean it. All of it.
    A saucepan filled with cranberries, chopped apples, spices, and vinegar before cooking, showing all ingredients ready to simmer.
  • Bring it to a boil, then simmer for 20-25 mins. Stir sometimes. You'll know it's done when the berries and apples are soft, and it looks nice and thick.
    Cranberry apple chutney bubbling gently on the stove as the fruit softens and the mixture thickens.
  • Take it away from the heat source and let it cool entirely. It significantly thickens once it cools.
    Freshly cooked cranberry chutney cooling in a container, showing how it thickens as it cools.

Notes

It tastes WAY better the next day. Keep in the fridge for 2 weeks. Slather it on brie, goat cheese, pork chops... You get the idea.
Health Stuff (per ¼ cup): Cals: 90 | Fat: 0g | Carbs: 23g | Sugar: 20g