Make Ahead

Cranberry, Apple & Ginger Chutney

November 11, 2013
3 Ratings
  • Makes 5 cups
Author Notes

Tart cranberries & sweet apples are blended with fresh ginger & pepper flakes to form a sweet & spicy fall chutney. —Angela Brown

What You'll Need
  • 1 1/2 cups sugar
  • 3/4 cup apple cider
  • 1/3 cup white wine vinegar
  • 3 cups fresh cranberries
  • 2 apples, cored and cut into 1/2-inch cubes
  • 1/4 cup minced and peeled ginger root
  • 1/4 teaspoon crushed red pepper flakes
  • pinch of salt
  • pinch of pepper
  1. In a large saucepan, stir the sugar, cider and vinegar over medium heat until the sugar is dissolved. Add the cranberries, apples, ginger and red pepper flakes. Bring to a boil and then reduce to medium heat and cook, stirring occasionally, for about 25 minutes. Remove saucepan from heat and season the chutney with salt and pepper. Allow the mixture to cool. Transfer to an airtight jar. When sealed and refrigerated, the chutney will keep for several days.

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Angela Brown is a food blogger, freelance writer, and co-owner of the NYC sandwich company, Mayhem & Stout.

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