Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Cranberry-Apple Chutney
Getting reviews...
- Level: Easy
- Total: 35 min (plus chilling)
- Active: 15 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 177
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 3 g
- Sugar
- 38 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 281 mg
Cranberry sauce is the perfect sweet and tart foil for the richness of a Thanksgiving dinner. This cran-apple version takes on the form of a chutney, with the addition of golden raisins, dried apricots, fresh ginger and a pop of mustard seeds and apple cider vinegar. Packed with tangy flavor, this colorful cranberry chutney is bold enough to round out any Thanksgiving plate.
- Level: Easy
- Total: 35 min (plus chilling)
- Active: 15 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 177
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 3 g
- Sugar
- 38 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 281 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Combine the cranberries, apple, brown sugar, 1/2 cup water, the vinegar, raisins, apricots, ginger, mustard seeds, orange zest and juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium saucepan.
- Bring to a boil, stirring occasionally to dissolve the sugar, then reduce to a simmer and cook until the fruit softens and the liquid thickens, about 15 minutes. Let cool to room temperature, then transfer to a bowl and refrigerate at least 3 hours and up to 2 weeks.
