Cranberry Apple Chutney

By SewingDragonfly

From redbookmag.com

Ingredients

• 1 T canola oil
• 1 large onion, cut into 1/4” dice (1 1/2 cups)
• 1 T grated fresh ginger
• 1 tsp ground allspice
• 2 cinnamon sticks
• 1 cup sugar
• 4 cups cranberries, fresh or frozen
• 1 cup dried apricots, diced
• 1 cup apricot nectar
• 1 tsp grated lemon zest
• 2 T lemon juice
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 large Golden Delicious apples, peeled, cored and cut in 1/2” dice

Details

Servings 4

Preparation

Step 1

Heat oil in a large saucepan over medium low heat; add onion, ginger, allspice, and cinnamon sticks. Cook, stirring mixture frequently, until onion is translucent and tender, about 10 minutes.

Stir in sugar, cranberries, apricots, nectar, lemon zest and juice, salt and pepper. Stir mixture to dissolve sugar, then bring to a boil over high heat; reduce heat to medium low and simmer 22 minutes. Stir in apples. Continue to simmer 10-12 minutes longer, stirring once or twice, or until apples are tender yet still hold their shape.

Remove from heat and transfer to a serving bowl. Cover surface of chutney with plastic wrap. Cool at room temperature 30 minutes, then refrigerate several hours until well chilled and chutney has set up. Chutney can be made up to 3 days before serving and stored in the refrigerator.