Cranberry Chutney
Food and prop styling by Renee Muller | Photography by Hudi Greenberger
The combo of sweet and tangy makes this chutney a real winner. It’s a perfect accompaniment to meat turkey or chicken dishes. Freezes well too.
INGREDIENTS
YIELDS ABOUT 3½ CUPS
- 3 cups frozen cranberries with apples (I use Bodek)
- ½ cup chopped dried apricots
- ½ cup chopped Medjool dates
- 1 small onion chopped
- 1/3 cup cider vinegar
- 1/3 cup light corn syrup
- full 1/3 cup brown sugar
- 1 Tbsp grated orange peel optional but recommended
- ¾ cup good quality orange juice
- ½ tsp ground mustard
- ½ tsp kosher salt or to taste
- ¼ tsp ginger or to taste
PREPARATION
Combine all ingredients in a medium-sized pot. Cover and bring to a boil. Reduce heat and simmer uncovered for 15–20 minutes or until mixture has thickened. It will thicken further as it cools off. Let cool before refrigerating.
Note If cranberries with apples are not available use 2½ cups frozen cranberries and ½ cup coarsely chopped peeled Granny Smith apples. Also if you prefer chutney with a little less zing reduce the cider vinegar to ¼ cup. You can adjust quantities of fruit to your liking.
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