Ingredients
π₯ oz (340 g) fresh or frozen cranberries
π₯ Β½ cup granulated sugar (or coconut sugar for a healthier alternative)
π₯ Β½ cup apple cider or fresh apple juice
π₯ Β½ cup finely chopped onion
π₯ medium apple, peeled, cored, and chopped
π₯ clove garlic, minced
π₯ tsp fresh grated ginger (or Β½ tsp ground ginger)
π₯ ΒΌ tsp cinnamon
π₯ ΒΌ tsp allspice
π₯ tbsp apple cider vinegar or lemon juice
π₯ ΒΌ tsp salt
π₯ Optional: ΒΌ cup chopped walnuts or pecans for crunch
Instructions
π¨βπ³ In a medium-sized saucepan, combine the cranberries, apple cider or juice, chopped onion, chopped apple, minced garlic, grated ginger, cinnamon, allspice, and salt.
π¨βπ³ Stir everything together to ensure that all ingredients are evenly distributed.
π¨βπ³ Bring the mixture to a boil over medium-high heat.
π¨βπ³ Once it reaches a rolling boil, reduce the heat to low and let it simmer gently for 15 to 20 minutes.
π¨βπ³ Stir occasionally to prevent sticking and to ensure even cooking.
π¨βπ³ After 15 minutes, taste the chutney and adjust sweetness or acidity as needed.
π¨βπ³ Once the desired flavor is achieved, stir in the apple cider vinegar or lemon juice.
π¨βπ³ If using nuts, mix them in at this stage.
π¨βπ³ Let the chutney continue to simmer for another 5 minutes to allow flavors to meld.
π¨βπ³ Remove the saucepan from the heat and allow the chutney to cool slightly.
π¨βπ³ Transfer the chutney into sterilized jars or containers and store in the refrigerator.
Notes
The chutney will keep for several weeks in the refrigerator and can also be frozen for longer storage.
Nutrition
- Calories: 140
- Sugar: 26
- Sodium: 30
- Fat: 0
- Carbohydrates: 35
- Fiber: 3
- Protein: 1