I don’t really remember where I originally found this recipe for cranberry chutney, but I have been making it for years now, with a few added twists. I usually double this and cook it in a big pot so that there are leftovers to put on oatmeal with yogurt. Sorry I don’t have photos of the finished product; my camera battery died!
juice of one orange + water to equal 1 c. liquid
3/4 c. white sugar (you really can’t skimp on this!)
12 oz fresh cranberries
1 medium granny smith apple, chunked into small pieces
zest of 1 orange
1/2 c. apple cider vinegar
1/2 t. ground cinnamon
1/4 t. ground ginger
1/4 t. ground allspice
1/8 t. ground cloves
Before you juice the orange, zest it, and reserve the zest. Add water to juice to equal one cup of liquid. Combine water and sugar in a medium saucepan over medium heat. Stir until sugar dissolves. Add apple pieces. Bring mixture to a boil. Add in the rest of the ingredients. Bring to a boil again over medium heat, then simmer gently for 10 – 15 minutes, until most of the cranberries have popped and the mixture is “saucey.” It will thicken as it cools.