Cranberry Apple Chutney
Make this Cranberry Apple Chutney to serve with your Thanksgiving feast or with your favorite roasted meat. It’s quick and easy and can be made ahead!
- 1 small green onion, thinly sliced
- 2 teaspoons olive oil
- 1 1/2 cups fresh cranberries*
- 1 medium cooking apple**, peeled, cored and chopped
- 1/3 cup pure maple syrup + additional if desired
- 1/3 cup water
- 2 tablespoons balsamic vinegar
- 2 teaspoons finely chopped fresh rosemary or finely chopped fresh ginger
For cranberry-apple sauce, in a medium saucepan cook green onion in hot oil over medium-low heat for 3 minutes, stirring frequently. Add cranberries, apple, 1/3 cup syrup, water, vinegar and ginger (if using). Bring to boiling; reduce heat.
Simmer, uncovered, for 8 to 10 minutes or until sauce is to desired consistency (sauce will thicken a bit more as it cools), stirring occasionally. Remove from the heat. Stir in rosemary (if using). Taste and stir in additional maple syrup, 1 tablespoon at a time, if desired. Cover; set aside until ready to serve.
* If you can only find frozen cranberries, those will work fine here too! ** Some good apple varieties to use in this recipe are Granny Smith, Gala, Braeburn, Jonathan, or Cortland. Yield: 1 3/4 cups (8 to 10 servings)