Perfect for Thanksgiving (or anytime of year, really) this chutney is phenomenal with crackers and a dairy-free cream cheese substitute, and it makes a great gift.
Makes about 3 cups
Prep Time: 10 minutes
Cook Time: 40 minutes
Ingredients:
- 2/3 cup apple cider vinegar
- 3/4 packed dark brown sugar
- 1 1/4 t. salt, plus more to taste
- 1/2 t. cinnamon
- 1/2 t. cardamom
- 1 cup candied ginger, finely chopped
- 1 1/2 cup finely chopped yellow onion
- 2/3 cup finely chopped celery
- 2 1/2 cups chopped apples
- 1 1/2 cup water
- 1/2 cup apple cider
- 2 12-ounce bags fresh cranberries
Preparation:
1. Combine the cider vinegar, sugar, salt, cinnamon, cardamom, candied ginger, onion, celery, apples, water and apple cider in a large saucepan over medium-high heat and bring to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until the apples are tender and can be pierced easily with a fork, about 30 minutes.
2.Stir in the cranberries and cook, stirring occasionally, until they begin to burst, about 10 minutes. Remove the pan from heat and allow the chutney to cool completely before transferring to and airtight container in the refrigerator. Chutney will keep for 2-3 weeks.
