|Organic apples||8 (Any Style Crisp Apple Works)|
|Whole organic cranberries||3 1⁄2 Cup (56 tbs) (Frozen Is Fine)|
|Ginger||2 Ounce, fresh and chopped fairly small|
|Brown sugar||18 Tablespoon|
|Red wine vinegar||1⁄3 Cup (5.33 tbs)|
|Cayenne pepper||1⁄4 Teaspoon|
Have a large saucepan handy. Core and chop apples into a rough quarter to half inch chop. Peel and chop the ginger. Remember if the ginger is very firm and fresh you can skip peeling it. Heat your saucepan add the brown sugar, cayenne pepper, red wine vinegar and stir over med heat. Add the ginger and simmer for a few minutes. Next add the apples and cook just until the apples are tender, don’t let them get too soft and mushy, we don’t want applesauce! Strain the apples over a bowl to reserve the juice, then add the juice back into sauce pan. Put the apples into another bowl. Allow the ‘apple juice’ to reduce for a minute or two. Now add the cranberries and cook for a few minutes until the berries begin to pop. They won’t blow out of the pan but they will pop as the skin breaks. After the berries have broken strain them over another bowl and add that juice back into the sauce pan, just as you did with the apple juices. Simmer this until it has reduced into an almost syrup. This should reduce to about a half a cup. Place the apples and cranberries into a bowl together and pour the syrupy juice over the cranberries and apples. Fold together to combine well. You’re done!
Chutney can be used immediately or frozen for up to six months. Simply place chutney into serving size containers, defrost and enjoy all year round.
This chutney can be used in muffins, scones, desserts, on sandwiches or as side for any savory dinner. Wonderful with warm curries or served over cheese with crackers. We love it with our Tofu Pot Pie for the holidays. You can also substitute pears for apples, add raisins or nuts or other fruits. This is a great basic buildable recipe that will become a family favorite.