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.