Cranberry Apple Chutney

With all of the baking and daily recipes (yes I’ve crafted most of my Tasting Peace Advent recipes on the fly each day), I’ve had to try to find time for other Christmas-related things. My Christmas dinner is in a couple of days so I thought I’d get a bit ahead with the “cranberry sauce” so to speak. I decided to do a quick cranberry chutney. it’ll be great with any roast beast you choose to enjoy or give it a purée and glaze your ham with it! Or put it on a burger….because after a lot of long days, putting a quick burger on my indoor grill is a good idea. I’m only human 😉

Cranberry Apple Chutney
Recipe type: Condiment
  • 1 small onion, peeled and chopped
  • 1 tsp oil
  • 1 Tbsp fresh ginger, grated
  • ½ tsp coriander seeds
  • ½ tsp mustard seeds
  • ¼ cup brown sugar
  • Zest and juice of 1 lime
  • 2 Tbsp rice vinegar
  • 1 apple, cored and chopped
  1. In a medium pot, add the oil and heat over medium high heat. When it smoulders, add the onions. Sauté for 2-3 minutes to soften. Add the ginger, coriander and mustard seeds. Dry toast for 30-45 minutes. Add ⅓ cup water, the cranberries, brown sugar, vinegar and lime zest. Cover with a lid, reduce heat to medium low and simmer for 7-10 minutes to soften the cranberries.
  2. Add the apple and lime juice. With the lid off, increase the heat to medium high and, stirring occasionally, simmer for another 10 minutes until the apples soften slightly and the liquid reduces and thickens. Makes about 2 cups. Serve with roast turkey, chicken or with your favourite curry dish.