Recipes

Cranberry Apple Chutney

  • Servings: 12+
  • Difficulty: Easy
  • Time:

    Ingredients Print Recipe

  • 1 Tablespoon vegetable oil
  • 1/4 cup minced shallots
  • 1 Tablespoon minced fresh ginger
  • 1/2 teaspoon minced fresh rosemary
  • 3/4 cup real maple syrup
  • 1/4 teaspoon ground black pepper
  • 10 oz. fresh cranberries
  • 3 cups coarsely grated apples, with peel (about 2 large apples)
  • 2 Tablespoons stone ground mustard

Directions

1. In a medium saucepan over moderate heat, sauté shallots and ginger in oil until they are soft (about 3 minutes).

2. Add rosemary, maple syrup, black pepper, cranberries, and apples. Bring to a boil, reduce heat to a simmer. Cook for about 20 minutes or until the apples and cranberries are soft and the mixture has thickened.

3. Remove from heat and stir in the mustard.

4. Let cool and then refrigerate. Can be made several days ahead of time and kept covered in the refrigerator.

5. To serve, place in a decorative bowl next to local cheeses and sausages as an appetizer.

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