I’ve been putting off making veggie sausages and mashed potatoes with gravy since we used up the last of my mom’s homemade chutney. Seriously, chutney is the best condiment to have with vegan bangers and mash.
I have also had a bag of frozen cranberries in my freezer for way too long. I was planning to make some cranberry sauce, but then I started to wonder, “can you make chutney with cranberries?”
The answer should be obvious by now…
All of my food questions undergo extensive (or super lazy) google searching, and the chutney query was no exception. I found a few recipes, but nothing sounded quite like what I was looking for. You know, me, with all of my prior chutney-making experience (fact: I have never made chutney before).
No matter. This is what I do with recipes. I find something that sounds good and customize it for my own taste.
Success! It’s delicious. Bee loves it too. And the best part was that it was really easy to make. Chop a few things, measure some stuff, mix it all together and cook until it’s done. It really is that simple!
I can’t wait to share this with friends and family this winter.
Cranberry Apple Chutney
- 2 apples peeled and chopped
- 1 cup cranberries fresh or frozen
- ⅓ cup raisins
- ½ cup onion diced
- 2 Tablespoons celery chopped fine
- ¼ cup apple cider vinegar
- ⅓ cup brown sugar
- 1 ½ Tablespoons ginger freshly grated
- 1 ½ teaspoons cinnamon
- ½ teaspoon mustard seeds
- ⅛ teaspoon red pepper flakes
- ⅛ teaspoon ground cloves
- Mix everything in a medium saucepan.
- Bring to a boil over medium-high heat.
- Reduce heat to medium-low, cover and cook at a low simmer for 20 minutes, stirring occasionally.
- Remove the lid and cook for a few more minutes to reduce any remaining liquid.
This recipe was adapted from Apple Cranberry Chutney on Simply Recipes.
If you make this, I’d love to know what you think. Did you add or remove anything to suit your taste?