Spiced Apple-Cranberry Chutney | Midwest Living
More
Close

Spiced Apple-Cranberry Chutney

Spiced Apple-Cranberry Chutney

0
Login to rate this recipe.
  • Makes: 18 servings
  • Yield: 2 1/4 cups
  • Hands On 20 mins
  • Total Time 9 hrs

Login to save this recipe

Fresh and dried fruits simmer in an aromatic mix of brown sugar, onion, cinnamon and star anise. This chunky chutney pairs well with roast pork and poultry, but we also recommend serving it as part of a cheese tray.

Ingredients

  • 1 tablespoon mustard seeds
  • 1 tablespoon vegetable oil
  • 4 Granny Smith apples; peeled, cored and coarsely chopped
  • 1/2 cup chopped onion
  • 1/2 cup packed brown sugar
  • 1/3 cup cider vinegar
  • 1/3 cup chopped dried apple
  • 2 teaspoons grated fresh ginger
  • 6 inches stick cinnamon
  • 2 star anise
  • 1/2 teaspoon ground turmeric
  • 1/3 cup dried cranberries

Directions

  1. In a medium saucepan, cook mustard seeds in hot oil over medium-high heat for 1 to 2 minutes or until seeds begin to pop. Stir in remaining ingredients (except dried cranberries). Bring to a boil, stirring occasionally. Reduce heat to medium-low and cook, uncovered, for 40 to 50 minutes, or until most of the liquid has evaporated, stirring occasionally. Remove from heat; stir in cranberries. Let cool, then chill, covered, for 8 hours or up to 1 week.

Nutrition Facts

(Spiced Apple-Cranberry Chutney)

Servings Per Recipe 18, Polyunsaturated fat (g) 1, Folate (µg) 3, Monounsaturated fat (g) 0, Pyridoxine (Vit. B6) (mg) 0, carb. (g) 15, Niacin (mg) 0, Riboflavin (mg) 0, pro. (g) 0, calcium (mg) 11, sugar (g) 12, Potassium (mg) 73, fiber (g) 1, sodium (mg) 4, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, sat. fat (g) 0, chol. (mg) 0, Thiamin (mg) 0, Fat, total (g) 1, vit. C (mg) 2, iron (mg) 0, cal. (kcal) 66, vit. A (IU) 23

Add Your Comment