Cranberry Apple Chutney
Serves
4
Total Time
50mins
Calories
420
Makes next-day turkey sandwiches the stuff of dreams! Team with cold meats, salad leaves and a smoky aioli for a sandwich to rival your holiday dinner.
- Apple745 gchopped
- Ginger25 gminced
- Black peppercorns½ teaspoon
- Granulated sugar250 g
- Apple cider vinegar125 g
- Bay leaves2
- Cinnamon stick1
- Cloves3
- Cranberries250 g
- Onion225 gsliced
Ingredients
- 1. Sauté onions until they start to soften - approx 5 min
- 2. Add apple, ginger, black peppercorns, granulated sugar, apple cider vinegar, bay leaves, cinnamon stick and cloves
- 3. Heat gently until dissolved
- 4. Simmer gently until soft - 25 min
- 5. Add cranberries and cook until softened - 10 min
- 6. Let cool
- 7. Remove cinnamon sticks, bay leaves, and cloves; they're inedible
- 8. Transfer chutney to the jar
- 9. Chutney can be stored in the fridge for up to 1 week
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
