Autumn Cranberry Apple Chutney

5 from 1 vote

A fabulous accompaniment to the turkey and stuffing, Autumn Cranberry Apple Chutney boasts fresh fruits, ginger, cinnamon, and star anise.

Prep Time20

Cook Time30

Standing Time2

Total Time2 50

Course: Side Dish

Cuisine: American, Indian

Servings: servings

Author: Jenny DeRemer

Cost: $0.29 per serving

Equipment

medium sized saucepan
cutting board
Sharp Kitchen Knife

Ingredients

¾ cups apple cider vinegar
½ cup apple cider fresh; not apple juice; may substitute kombucha or orange juice
2 tablespoons crystallized candied ginger chopped fine
1 cinnamon stick
1 whole star anise
¼ teaspoon crushed red pepper flakes
½ teaspoon Kosher salt
2 medium apples peeled, cored, and chopped small
1 cup dried apricots chopped small
1 cup cranberries fresh or frozen; thawed and drained well if frozen
1 ¼ cups light brown sugar packed
⅓ cup orange marmalade

Instructions

In a medium saucepan bring vinegar, cider, ginger, cinnamon stick, anise, crushed red pepper, and 1/2 teaspoon kosher salt to boiling. Stir in chopped apples, chopped apricots, cranberries, light brown sugar, and marmalade. Cook and stir until bubbly. Reduce heat. Simmer, uncovered, 3o to 35 minutes or until fruit is tender and mixture thickens slightly.
Remove pan from heat and let stand, covered, 2 hours. Remove and discard cinnamon stick and anise. Serve at room temperature or cover and chill until ready to serve.

Notes

Please Note that table salt and iodized salt are NOT substitutions for Kosher salt. Do not use table salt or iodized salt in any of the recipes you find on Not Entirely Average UNLESS specified otherwise.

To Store spoon into a large glass jar with a tight-fitting lid, or a plastic container with the same. Refrigerated, this fruit compote will retain its flavor and texture for five to seven days.

To Freeze spoon into a freezer safe container with a tight-fitting lid. Freeze for up to three months. To thaw, place in refrigerator overnight.

Nutrition