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I’m always delighted to discover sparkling jars of my Chunky Cranberry Apple Chutney hiding behind the apricot jam!
Dollops of ruby red chutney smeared over thick slices of bread, sandwiched amidst slices of aged cheddar
then grilled in all its melted molten loveliness..
has to be one of my favorite comfort foods.
So even if Thanksgiving is long past or just ahead, even if you don’t celebrate Thanksgiving or have a Christmas turkey,
you should give this a try..
you’ll be sure to take a shine to this bright jar of felicity!
♥
This recipe gains so much texture from the addition of hefty Sun Maid Mixed Jumbo Raisins and knobby chunks of walnut.
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Chunky Cranberry Apple Chutney
Serves: About 4 cups
Ingredients
- 1 orange, peeled, white membrane, removed and chopped *
- 1/4 cup orange juice, freshly squeezed
- 1 package (12 oz) fresh cranberries
- 1 3/4 cups sugar
- 1 large golden delicious apple, peeled, cored, chopped
- 1/2 cup jumbo raisins
- 1/4 cup chopped walnuts or pecans
- 1 tablespoon apple cider vinegar
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
Instructions
- Combine all ingredients in a large saucepan and bring to a boil over medium heat. Reduce heat and simmer, stirring occasionally ,for 5 to 8 minutes or until cranberries are bursting. Remove from heat and let cool. Chill in fridge until serving. Extra may be frozen in small containers.
- This makes about 4 cups of chutney.
Notes
* Using a sharp paring knife, cut the bottom and top off of your orange. This allows it to sit steady on your cutting board. Carefully cut the peel off, from top to bottom all around. Then carefully, holding your orange in your hand, slice just next to the membrane of one orange slice and again on the other side. Using the knife, pop out the orange slice, catching the juice in a cup. Repeat for the entire orange and at the end, squeeze the remaining orange membranes to get the last of the juice out.
♥
I’d like to have this on my pantry shelf too. One more good recipe for the apples and would be great with a pork roast. cheers x wendy
Orange and cranberry go together like the other famous duo, peas and carrots. This is a must to go with any Thanksgiving bird … and the coveted sandwiches that follow. YUM!
OH DROOL!!! Could possibly use this as a substitute for Branston pickles for a Ploughmans lunch (but don’t tell my father in law I said that LOL)
Oh so pretty Barbara! That gorgeous deep colour makes me think of little jewels!
That sounds so good and I love the idea of raisins and walnuts – I think I’ll be maming some of this for Christmas!
Yum yum yum! I can taste this already, smothered across some whole wheat buns with a dollop of mashed potatoes on top!
That grilled cheese toast sounds like perfection to me, Smidge, but no snow just yet- pretty please! 🙂
This looks very delicious and pretty!
Looks tasty–and pretty!!
Love the color of this! We don’t make enough chutneys or jams or preserves – really need to. This is perfect for the holidays! Thanks so much.
Lovely looking chutney, such festive colours 😀
Cheers
CCU
Gorgeous color, made into a sandwich with aged cheddar, my kind of comfort food too. Not a raisin fan so I would probably leave out the raisins hope it will be just as good.
Gorgeous chutney!
Love the vibrant red of this chutney Smidge, how beautiful is it?!!