Spiced Cranberry Chutney

This chutney cooks down to a spoonable texture with burst cranberries, diced apples for body, and onion for a mild savory edge. It is designed to be served with roast turkey, potatoes, stuffing, or other Thanksgiving plates, and it can be used warm, at room temperature, or chilled.

By Julienne

Cook time: 25 minutes

Servings: 8

Ingredients

• 340 g fresh or frozen cranberries rinsed and picked over
• 180 g apple peeled if desired, cored, and cut into 6 mm dice
• 60 g yellow onion finely diced
• 100 g light brown sugar
• 60 ml apple cider vinegar
• 120 ml water
• 30 ml orange juice freshly squeezed or bottled
• 2 g orange zest finely grated
• 2 g ground cinnamon
• 1 g ground ginger
• 0.5 g ground cloves
• 1.5 g kosher salt

Instructions

1. Combine the cranberries, apple, onion, brown sugar, apple cider vinegar, water, orange juice, orange zest, cinnamon, ginger, cloves, and salt in the saucepan. Everything is evenly mixed and the sugar begins dissolving.
2. Bring the mixture to a boil over medium-high heat, then reduce to a steady simmer and cook uncovered, stirring often and scraping the bottom so it does not stick. Most cranberries have burst and the apples are soft but still hold some shape, after about 20 to 25 minutes of simmering.
3. Cook until the chutney looks glossy and thick enough to mound briefly on a spoon, then remove from the heat and let it cool for 10 minutes before serving. The chutney thickens as it cools and the liquid is no longer watery.
4. Serve warm, room temperature, or chilled alongside turkey; stir before serving if any liquid separates. The chutney is spoonable and the fruit pieces are visible throughout.