Cranberry apple chutney

    (79)
    50 min

    This is a delicious condiment full of chunky apples and apricots, zesty ginger, sweet raisins and tart cranberries. Wonderful served on either hot or cold turkey.


    1 person made this

    Ingredients
    Serves: 10 

    • 30g dried apricots, finely chopped
    • 100g soft brown sugar
    • 80g raisins
    • 250ml water
    • 275g fresh cranberries
    • 1 large Granny Smith apple - peeled, cored and chopped
    • 1 teaspoon grated lemon zest
    • 4 tablespoons fresh lemon juice
    • 20g crystallised ginger, chopped
    • 1/2 teaspoon crushed chilli flakes

    Method
    Prep:30min  ›  Cook:20min  ›  Ready in:50min 

    1. In a saucepan, combine apricots, brown sugar, raisins and water; bring to the boil. Reduce heat to simmer and stir while simmering for 5 minutes. Stir in cranberries, apple and lemon zest; simmer for 10 minutes more.
    2. Stir lemon juice, ginger and chilli flakes into the mixture before removing from heat. Serve chilled or at room temperature.

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    Reviews & ratings
    Average global rating:
    (79)

    Reviews in English (62)

    by
    97

    I changed the recipe a bit based on previous reviews. I reduced the crystallized ginger by half (next time, I'll reduce it a little more), I omitted the red pepper flakes, and I added about 1/4 cup of sugar. I needed to cook a little longer than instructed as I wanted more of the cranberries to pop. Everyone who likes cranberries liked this recipe and I will use again. Note: I found that the ginger intensified on the second day. Keep this in mind if you are making a day ahead.  -  28 Nov 2004  (Review from Allrecipes US | Canada)

    by
    80

    This is absolutely wonderful! Very light and refreshing. I did take the advice of other reviewers: used orange juice instead of water, extended the cooking time until the cranberries burst, didn't use the pepper flakes and cut the amount of crystalized ginger in half. I did, however, add some of the ginger syrup left over from making the crystalized ginger for a bit more kick. At the end of cooking, I also added some pomegranate seeds for a nice crunch. This went over so well on Thanksgiving, I had to make another batch the next day! Did I mention that it's fantastic over vanilla ice cream? Many, many thanks, Bea, for a new family favorite!  -  24 Nov 2006  (Review from Allrecipes US | Canada)

    by
    59

    My 12-year old granddaughter made it with me and we both loved the recipe. A caution, however -- use less ginger because it grows stronger as time goes by. She liked it better without the peppers.  -  30 Nov 2000  (Review from Allrecipes US | Canada)

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