Welcome to The Freshman Cook and my second recipe for Cranberry Week! Today I am sharing my Cranberry Chutney recipe. If you haven't had chutney, you may be wondering what it is.
Another great thing about chutney, other than its amazing taste, is the ability it has to meld the flavors together, over time. It tastes best if it is stored for a day or two before eating. So making it ahead of when you want to serve is a big plus when the holidays come around.
Cranberry Chutney
(feeds 12 )
(printable recipe at end of page)
1 cup Water
1/4 cup Apple Cider Vinegar
1/2 cup granulated Sugar
1/2 cup light brown Sugar
1- 12 ounce bag of Cranberries
1 cup fresh Orange, chopped
1/2 cup fresh Apple, peeled and chopped
1/2 cup golden Raisins
1/2 teaspoon ground Cinnamon
1/2 teaspoon ground Cloves
1/2 teaspoon ground Ginger
Pour the chutney into a bowl and cover it with plastic wrap. Let the chutney cool before serving or refrigerating.
This week we are celebrating all things cranberry! We have delicious recipes from across the country to celebrate all things cranberry!
#CranberryWeek is an annual blogging event that is hosted by Ashley from Cheese Curd In Paradise
- Cranberry Moscow Mule from Cheese Curd In Paradise
- Vegan Cranberry Biriyanifrom Magical Ingredients
- Cranberry Jalapeno Dip with Cream Cheese from Our Good Life
- Cranberry Christmas Cake from The Fresh Cooky
- Cranberry Sauce Recipe from Devour Dinner
- Christmas Morning Punch from Jen Around the World
- Cranberry Chutney from The Freshman Cook
- Chocolate Brownie Cranberry Muffins from Daily Dish Recipes
- Cranberry Fluff from Life Love and Good Food
- Slow Cooker Cranberry Pork Roast from Kate's Recipe Box
- 1 cup Water
- 1/4 cup Apple Cider Vinegar
- 1/2 cup granulated Sugar
- 1/2 cup light brown Sugar
- 1- 12 ounce bag of Cranberries
- 1 cup fresh Orange, chopped
- 1/2 cup fresh Apple, peeled and chopped
- 1/2 cup golden Raisins
- 1/2 teaspoon ground Cinnamon
- 1/2 teaspoon ground Cloves
- 1/2 teaspoon ground Ginger
- Using a medium saucepan on medium high heat, mix together the water, apple cider vinegar, and white and brown sugar. Stir the ingredients and bring them to a simmer.
- Peel, slice and then chop the orange pieces into small bites. Peel the apple, and chop into the same size pieces.
- Add the cranberries, orange, apple, and raisins to the saucepan and stir together. Add the cloves, cinnamon and ginger, then stir until completely combined. Bring the chutney to a boil, then reduce the heat to medium. Simmer the chutney over medium heat until the mix thickens, and the fruit has softened, approx. 10-15 minutes.
- Pour the chutney into a bowl and cover it with plastic wrap. Let the chutney cool before serving or refrigerating.
Oh, I love a good chutney!! This sounds perfect for Thanksgiving!
ReplyDeleteI adore chutney's and I don't use them enough! This looks amazing!! We love serving mixed into rice and I'm thinking leftover turkey! HELLO DINNER!
ReplyDeleteThis sounds delicious. I think we'd love that even after Thanksgiving.
ReplyDeleteThis chutney has such a great variety of flavors! The cranberries, oranges, and apple cider vinegar really gave this dish five stars!
ReplyDeleteYUMMY! Love the flavors in this chutney. This is kinda my flavors!
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