Well, this little gem of a recipe is going to become one of my new Thanksgiving additions. Instead of just regular cranberry jelly, and Cran-Raspberry Mousse, I can add chutney to the table.
It was nice to have the sweet, tangy, spicy and nutty flavors all together. This went especially well on top the Acorn Squash. Just saying if you want to avoid adding butter and sugar to your squash, give this a try. It's also really pretty together. The colors were attractive, the soft orange of the squash, the creamy apples, the little red jewel cranberries.
To make this, it's super easy. If you have ever cooked apple pie filling before putting it in the pie, this is technically the same.
I used three types of apples. Eric helped pick them at the store. He chose one green (Granny Smith), one red (Red Delicious), and one in between (Fuji). Honestly, I liked the combination. Some pieces were tangy, some were really soft and sweet. I think the variety was an unexpected positive thing.
Thanks kiddo, you're my best helper! (Can you tell I'm a proud mama?)
2 Tablespoons finely minced yellow onion
2 Tablespoons butter
3 apples, peeled, cored, diced
2 teaspoons minced peeled fresh ginger root
1/4 cup dried cranberries
3 Tablespoons brown sugar
3 Tablespoons apple cider vinegar
1/8 teaspoon ground allspice
1/4 teaspoon dry mustard
1/4 teaspoon salt
2 Tablespoons minced pecans
1. Saute onion in butter about 3 minutes. Add apples and cook over medium heat until they start to brown and soften.
2. Add all other ingredients and stir well. Continue cooking until apples are tender and reduced, about 10 minutes. If you have other things cooking, you can let this one sit on a back burner on low. Stir occasionally so they don't get too cooked in one spot.
3. Serve warm or cold, great for pork, turkey, or chicken. Store covered in the fridge, it should be good up to a week.