Cranberry apple ginger chutney
Cranberries are such a great winter fruit that adds complexity to a dish and a beautiful jeweled red color.
In our house, we like to eat baked brie as a snack. Sometimes we just eat it plain with bread, but for a more festive appetizer I created this winter chutney. Fresh ginger gives it some spice, apples give it sweetness and the cranberries give it some tartness and balance it all out.
This is a super easy recipe for topping brie or cream cheese. You may even make it and put it in jars for gifts.
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The Recipe
Cranberry, Apple & Ginger Chutney
- 2 Tbsp Olive Oil
- 1/4 white onion, small diced
- 1 large honey crisp apple, small diced (I leave the skin on for texture)
- 1″ piece of fresh ginger, peeled and minced
- 2 cups whole fresh or frozen cranberries
- 1/4 cup apple cider vinegar
- 1/2 cup sugar (you may add 1/4 cup more if you like it sweeter)
- 1/2 tsp ground cinnamon
- In a large skillet, saute diced onion and apple in the olive oil on medium heat for 3-4 minutes or until onions are translucent.
- Add ginger, cranberries, apple cider vinegar, sugar and cinnamon. Stir well and cover with a lid.
- Cook for 5-10 minutes, stirring often, until the cranberries are soft and the mixture has very little water left (the cranberries, especially is frozen, will release water while cooking). You will need to cook the mixture a little longer and may need to add 1/2 cups water for fresh cranberries.
- Serve warm or refrigerate over night for the flavors to meld together more.