Spiced Cranberry-Apple Ginger Chutney
Elevate your holiday gatherings with this Spiced Cranberry-Apple Ginger Chutney! The tartness of fresh or frozen cranberries perfectly balances with the crisp, tangy Granny Smith apples, while minced fresh ginger adds a delightful warmth to each bite. This chutney becomes a staple for your feasts, serving as a delectable complement to roasted meats, cheeses, and breakfast dishes alike. Feel free to adjust the sweetness by modifying the sugar content to suit your taste, and if you're not a fan of cinnamon, you can easily omit it or replace it with a pinch of cinnamon powder. Remember to plan ahead, as this vibrant sauce needs a minimum of three hours in the refrigerator to fully develop its flavors.
N/A
Servings
300
Calories
8
Ingredients
Ingredients
Cranberries
1.5 lbs (fresh or frozen)
Sugar
1.75 cups
Granny Smith Apples
2 (peeled, cored, and diced into 1/4-inch pieces)
Fresh Ginger
2 to 2.5 tablespoons (minced and peeled)
Water
1.5 cups
Cider Vinegar
3 tablespoons
Orange Zest
1 tablespoon (finely grated)
Cinnamon Stick
1
Instructions
1
In a large 4 to 5-quart saucepan, combine cranberries, sugar, diced Granny Smith apples, minced ginger, water, cider vinegar, orange zest, and the cinnamon stick.
2
Place the saucepan over medium heat and stir the mixture gently until the sugar is completely dissolved.
3
Once boiling, reduce the heat to maintain a gentle simmer. Allow the mixture to cook for 10 to 15 minutes, stirring occasionally, until the sauce achieves a thickened consistency. If the sauce begins to splatter, lower the temperature slightly.
4
Remove the saucepan from heat and let the chutney cool at room temperature.
5
Transfer the cooled chutney to an airtight container and refrigerate for a minimum of 3 hours (or overnight) to allow the flavors to meld.
6
Serve chilled or at room temperature as desired.
Nutrition Information
0g
Fat
80g
Carbs
0.5g
Protein
68g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Spiced Cranberry-Apple Ginger Chutney?
It is a tart and sweet holiday condiment made with cranberries, Granny Smith apples, and fresh ginger.
Can I use frozen cranberries for this recipe?
Yes, you can use either fresh or frozen cranberries.
What type of apples are recommended?
Granny Smith apples are recommended for their crisp texture and tangy flavor profile.
How should the apples be prepared?
The apples should be peeled, cored, and diced into 1/4-inch pieces.
How much ginger is required?
The recipe calls for 2 to 2.5 tablespoons of minced and peeled fresh ginger.
What kind of vinegar is used in this chutney?
This recipe uses 3 tablespoons of cider vinegar.
Can I adjust the sweetness of the chutney?
Yes, you can modify the sugar content to suit your personal taste preferences.
What if I do not have a cinnamon stick?
You can omit the cinnamon stick or replace it with a pinch of cinnamon powder.
How much water is needed for the mixture?
The recipe requires 1.5 cups of water.
What size saucepan should I use?
A large 4 to 5-quart saucepan is ideal for preparing this chutney.
How long does the chutney need to simmer?
After reaching a boil, it should simmer for 10 to 15 minutes until thickened.
What should I do if the sauce splatters during cooking?
If the mixture begins to splatter, lower the temperature slightly.
How long must the chutney be refrigerated before serving?
It needs a minimum of 3 hours in the refrigerator, though overnight is better for flavor development.
Can this chutney be served at room temperature?
Yes, it can be served either chilled or at room temperature.
What foods pair well with this chutney?
It is a great complement to roasted meats, cheeses, and breakfast dishes.
How many calories are in a serving?
This chutney contains 300 calories per serving.
How much sugar is in the recipe?
There are 68 grams of sugar per serving.
Is there any fat in this recipe?
No, this chutney contains 0g of fat.
How many carbohydrates does it contain?
A serving contains 80 grams of carbohydrates.
What is the protein content?
The chutney has 0.5 grams of protein.
How much orange zest is used?
The recipe calls for 1 tablespoon of finely grated orange zest.
How many total ingredients are used?
There are 8 primary ingredients in this recipe.
Should the sugar be dissolved before boiling?
Yes, stir the mixture gently over medium heat until the sugar is completely dissolved.
Is this recipe suitable for Thanksgiving?
Yes, it is specifically tagged as a Thanksgiving and holiday recipe.
What is the first step of the instructions?
Combine cranberries, sugar, apples, ginger, water, vinegar, zest, and the cinnamon stick in the saucepan.
Do I need to peel the ginger?
Yes, the ginger should be peeled before being minced.
How should I store the leftovers?
Transfer the chutney to an airtight container and keep it refrigerated.
Can I use cinnamon powder instead of a stick?
Yes, a pinch of cinnamon powder is a suitable replacement.
What weight of cranberries is needed?
You will need 1.5 lbs of fresh or frozen cranberries.
Does the chutney thicken as it cools?
Yes, the sauce achieves a thickened consistency during the simmering and cooling process.