Cranberry-Apple Chutney

By Booper-2

Ingredients

• 1 tbsp (5 mL) oil
• 1 cup (250 mL) diced onions
• 1 clove garlic, minced
• 2 cups (500 mL) chopped Golden Delicious apples
• 2 cups (500 mL) chopped McIntosh apples
• 1-1/2 cups (375 mL) fresh or frozen cranberries
• 1-1/4 cups (300 mL) granulated sugar
• 1 cup (250 mL) water
• 1/2 cup (125 mL) apple cider vinegar
• 1/2 tsp (2 mL) Each: salt, dried sage and thyme

Details

Servings 1
Adapted from mmmeatshops.com

Preparation

Step 1

Makes about 500 mL (2 cups)

In large saucepan, heat oil over medium-high heat. Add onion; cook for about 7 minutes or until softened. Add garlic; cook for 2 minutes.

Add remaining ingredients. Bring to boil, stirring often. Reduce heat; boil gently for about 30 minutes or until thickened, stirring often. As it thickens, reduce heat further and stir more often to prevent scorching. May be made ahead; refrigerate until serving. Serve cold or at room temperature.

To test when done: Place a tablespoon of chutney on a plate. Draw a spoon through centre, chutney is done when no liquid seeps into the space. The chutney thickens more as it cools so it should not be overly thick.