Cranberry Chutney / #CranberryWeek

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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.

Chutney is a dish that falls somewhere between  jam and a relish. It is made by slowly cooking the ingredients on the stovetop at a low temperature causing it to develop a dense texture.

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

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.

Thanks so much for stopping by today! For more fun and tasty recipes made with cranberry, check out this list to see what the #CranberryWeek group bloggers made to celebrate this week.

Welcome to Cranberry Week! 

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

Here is a printable recipe for you!:

cranberry, chutney, cranberry week, holiday celebrations,

dessert

American

Yield: 15-20

Author: The Freshman Cook



Cranberry Chutney

This homemade Cranberry Chutney makes the perfect party treat for a holiday party! So full of flavor, and easy to make! A great make ahead appetizer.

Ingredients

Cranberry Chutney

• 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

Instructions

Cranberry Chutney

1. 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.
2. Peel, slice and then chop the orange pieces into small bites. Peel the apple, and chop into the same size pieces.
3. 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.
4. Pour the chutney into a bowl and cover it with plastic wrap. Let the chutney cool before serving or refrigerating.

https://www.thefreshmancook.com/2021/11/cranberry-chutney-cranberryweek.html

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