Sweet, fruity condiments are always a delicious addition to an appetizer cheese assortment, and this easy, homemade apple-cranberry chutney is no exception. Its sweet-tart flavor is a nice contrast to the richness of cheeses like Brie and Camembert and a good balance for sharp, aged cheddar.
The flavors of this chutney develop even further after a few days in the fridge, so it can be made ahead and stored for up to a week. Keep some on hand for entertaining, especially during the holiday season.
- 1 cup dried apples, chopped
- 1 cup dried cranberries, or dried cherries
- 1 cup red onion, chopped
- 2 cloves garlic, minced
- 1/2 cup water
- 1/2 cup orange juice
- 1 teaspoon orange zest
- 3 tablespoons seasoned rice wine vinegar
- 1 tablespoon lemon juice
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 1 tablespoon fresh rosemary, chopped
- Combine all the ingredients in a saucepan and bring to a boil. Cook for about 2 minutes, then reduce the heat and simmer, stirring occasionally, for about 30 to 35 minutes until the mixture has thickened to a syrupy consistency.
- Remove from the heat and set aside to cool. Serve as an accompaniment with cheese and crackers, or as a condiment for pork or roast poultry.
- Store chutney in an airtight container in the refrigerator for up to one week.