Cranberry, Apple, and Fresh Ginger Chutney

Cranberry, Apple, and Fresh Ginger Chutney

44
Vanessa Greaves 123

"This piquant chutney is not as sweet as traditional cranberry sauce. The bite of the fresh ginger will become more pronounced as the chutney rests. If you have any left after Thanksgiving, try it in turkey sandwiches with a smear of cream cheese. Oh. My. God."

Ingredients

30 m {{adjustedServings}} servings 224 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 224 kcal
  • 11%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 58.5g
  • 19%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 17 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

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  1. Combine the cranberries, raisins, white sugar, brown sugar, cinnamon, ginger, cloves and water in a saucepan. Bring to a boil, then simmer over low heat until berries start to pop, about 5 minutes. Add the onion, apple, and celery; continue to cook, stirring occasionally, until the mixture begins to thicken, 5 to 10 more minutes. Transfer to a container and cool slightly. Refrigerate overnight to allow the flavors to blossom.
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Reviews

44
  1. 51 Ratings

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I made this according to the recipe and wouldn't change a thing. The onion and celery add complexity to the overall flavor which sets this cranberry condiment apart from similar recipes. Thank...

Really, Really Good!! BUT... I think it works best as a cranberry sauce. I was looking for an actual chutney to serve as an appetizer and this was a little too over the top alone. I DO think ...

A nice change from "your usual cranberry sauce". I found it works best with sweet white onions, and I cut the sugar in half, which came out just right for my taste. To reduce the "sharp" onion ...