Chunky apples, tart cranberries, fresh ginger and orange create a vivid sweet-tart sauce that cuts through rich Thanksgiving dishes and improves after a night in the refrigerator.
Recipe Summary
- Prep: 10 min
- Cook: 25 min
- Total Time: 35 min
- Servings: 10
- Estimated Cost per Serving: $0.75
Ingredients
- 12 oz (340 g) fresh or frozen cranberries
- 2 crisp apples, peeled and diced
- 3/4 cup (150 g) brown sugar
- 3/4 cup (180 ml) orange juice
- 1 tbsp grated fresh ginger
- 1 tsp orange zest
- 1/2 tsp cinnamon
- 1/4 tsp ground cloves
- 1 tbsp apple cider vinegar and a pinch of salt
Instructions
- Combine all ingredients except vinegar in a medium saucepan.
- Bring to a gentle boil over medium heat, stirring until sugar dissolves.
- Reduce heat and simmer uncovered 18–22 minutes, stirring occasionally, until cranberries burst and apples soften.
- Stir in vinegar and salt; simmer 2 minutes more.
- Cool completely; the chutney thickens as it cools.
- Refrigerate at least 2 hours before serving.
Cook’s Tips
Make up to five days ahead. For more texture, reserve half an apple and add it during the final 8 minutes.
Estimated Nutrition per Serving
124 calories; 0 g protein; 32 g carbohydrate; 0 g fat; 0 g saturated fat; 18 mg sodium.
Nutrition and cost are estimates and may vary.
