Apple Cranberry Chutney
Add a delicious twist to your cheese assortment with homemade apple cranberry chutney. Perfect for holiday gatherings and entertaining.
Servings: 2 cups
Ingredients
- 1 cup dried apples chopped
- 1 cup dried cranberries
- 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 chopped fresh rosemary
Instructions
- 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.
Notes
Storage Tips
As long as you store it in an airtight container once it has completely cooled, your chutney should last up to a week in the fridge. You can freeze the chutney for up to three months. Transfer the cooled chutney to a freezer safe container, leaving some room at the top, and thaw overnight in the fridge before serving.Nutrition
Calories: 61 | Sodium: 72mg | Carbohydrates: 16g | Fiber: 1g | Sugar: 13g