Fall Harvest Apple Cranberry Chutney
 
 
Ingredients
  • 2-3 apples, diced
  • 3/4 cups dried cranberries (craisins)
  • 1/2 onion, diced
  • 1/2 cup cider vinegar
  • 1/2 cup sugar
  • 1/2 tsp ground ginger
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp pumpkin spice
  • 1 tsp sea salt
  • apple juice, as needed (1 L on hand is good)
Instructions
  1. Put all ingredients except the apple juice into a medium-sized saucepan. Bring to a boil then reduce heat until mixture is at a slow simmer. Allow the ingredients to cook and reduce so that the apples are soft but not completely reduced to applesauce. It takes quite a while for this to occur, about 45 minutes to an hour.
  2. This is a modified Nigella Lawson recipe. I found the mixture cooked dry quite frequently, so just kept splashing apple juice liberally to keep it going until it was cooked to the consistency of a chutney. In the end my apples wouldn’t bake down so I used a potato masher to make the mixture more “chutney-like”. Store in refrigerator.
  3. Makes about two cups.
Recipe by Just a Smidgen at https://justasmidgen.com/2011/09/22/google-it-oven-roasted-heirloom-tomato-and-red-pepper-soup-with-grown-up-grilled-cheese/