So, continuing on my Thanksgiving theme this week, I made this Cranberry Apple Chutney. I think we may have finally finished up our apples! We had SO many though. There may be a few still hiding in my fridge. I’ll scope it out in the morning. I hope not though because that would mean time for more apple picking!
This Cranberry Apple Chutney would be a great side dish to bring to your families Thanksgiving dinner, and its clean! Its such a nice substitute for traditional cranberry sauce. Its a simple easy Thanksgiving side that can be made early in the morning or even the day before and refrigerated. Although, its also pretty yummy served warm.
As a bonus, I decided to also make traditional cranberry sauce. So this post has 2 recipes for the price of one! They are both delicious and work well with turkey. But the chutney in particular is delicious with a lean pork or even a chicken breast.
I have to say, I’m so in love with this chutney. It is so flavorful and tart. I may put a spoonful in my granola and yogurt in the morning! I can’t wait to make this again for the holiday’s. The Fuji Apple held up nicely in this dish, but another hearty apple would also be good. Some may go mushy though, so just be sure the apples are pretty fresh.
For both recipes I simply put all the ingredients into the pot and turned on the heat. It’s that simple. The final consistency of the sauce and chutney is really up to you. The cranberries will begin to break down pretty quickly and then after a brief “juicy” period begin to thicken. Don’t let it go too long though because once all the moisture is gone it will burn and stick to the bottom.
Local Ingredients: Fuji Apples picked at a local orchard. Local honey purchased at a local farm market. Apple Cider also purchased at a local farm market.
Kitchen Gadget: Do you have a microplane or zester? We use ours a lot here at My Clean Kitchen. Here is one we really like. – Microplane 40020 Classic Zester/Grater
Ingredients
1 bag Fresh Cranberries
1 medium Orange
1/2 Cup Honey
3 Fuji Apples, diced
1 tablespoon Apple Cider Vinegar
1/2 cup Fresh Apple Cider (Apple juice could be substituted)
1 Cinnamon Stick
1/8 teaspoon freshly grated nutmeg (about 12-15 passes on a microplane)
1/4 teaspoon vanilla extract (optional)
Pinch of salt
Instructions
- Add cranberries to a cool medium saucepan.
- Add the diced apples, cinnamon stick, and nutmeg.
- Using a microplace or zester, zest the entire orange into the saucepan.
- Cut the orange in half and squeeze half the juice into the saucepan.
- Add the apple cider, honey, and apple cider vinegar. Stir to combine.
- Turn on heat to medium or medium high.
- Cook cranberry mixture for about 10 minutes, stirring occasionally. Cranberries will start to break down. The mixture will slowly thicken once the cranberries have started to breakdown.
- Turn off the heat when chutney is at desired consistency.
- Add vanilla extract and stir to combine.
- To store, put in an air tight container and chill in the refrigerator.
- This can be served warm or cold.
Notes
Serve this Chutney with turkey, pork, or chicken. It could even be used as an ice cream topper. Enjoy!
Ingredients
1 bag Fresh Cranberries
1 Orange
1/2 cup Honey
1 Cinnamon Stick
1/8 teaspoon Freshly Grated Nutmeg (about 12-15 passes on the microplane)
Instructions
- Add the cranberries to a cool saucepan.
- With a microplane or zester, zest the entire orange into the saucepan with the cranberries.
- Cut the orange in half and squeeze the juice from one half into the saucepan.
- Add the cinnamon stick and nutmeg. (Use the microplane to grate nutmeg directly into the pan)
- Add honey to the saucepan.
- Turn on heat to medium or medium high.
- Cook cranberry mixture for about 10 minutes, stirring occasionally. Cranberries will begin to breakdown then thicken.
- Cook the mixture until it is at the desired consistency.
- Allow to cool, then place it the refrigerator. Note: This could also be served warm.
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