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Sunday, December 19, 2010

Spiced Cranberry Apple Chutney

So while I was making these roasted veggies and veggie burgers (recipe will follow this one), I thought I would take on another task of making a chutney. I've always been a HUGE fan of chutney (mango chutney at Planet Organic with the lentil loaf... mmm...) and so I whipped this up! I'm not sure what it's for? I realized this after I made it, but wow does it taste good! It cook be used in sub for cranberry sauce, with any tofu or fake meat, or as a jam? Either way, this was a VERY easy recipe and very delicious.

Spiced Cranberry Apple Chutney

Serving: 48

2 cups fresh cranberries
2 cups white sugar
3 Tbsp water
1 large Granny Smith apple, peeled, cored and chopped
2 stalks celery, finely chopped
1 Tbsp grated orange zest
1 cup fresh orange juice
1/4 cup pecans (optional)
1 cup raisins
1/2 tsp ground ginger
1/4 tsp ground cloves
1 pinch salt, or to taste

-Place cranberries, sugar and water in a large saucepan and bring to a boil
-Reduce heat to medium and cook until all the cranberries have popped (8 to 10 min)
-Stir in the apple, celery, orange zest, orange juice, pecans, raisins, ginger, cloves and salt and cool over medium heat, stirring frequently, until the celery is tender and the sauce is reduced, about 35 minutes
-Turn off the heat, cover the saucepan, and let the chutney stand to thicken, about 15 minutes
-Serve warm

Notes: I used more than 3 Tbsp of water (how is it supposed to boil with only 3 tbsp?). I did not put in any pecans. I would also add more orange zest (I love zest).



  1. Like the taste of the chutney, but could do with a little more spice to bring out the tangyness for use with any Indian curry or cheese.

  2. So true, next time I won't be so busy in the kitchen and I'll be able to taste test as I go and mix around with the flavours. :)