Chutney might not be the most obvious festive & indulgent food item, but apart from being ridiculously easy to make, it’s infinitely better than the cranberry jelly unceremoniously schlurped from a can. And not only will it be served for the main event on Christmas day but it’s even better with leftovers in the following days.
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The chutney will keep for several weeks in the fridge so you can make it ahead of time (like now) ready for Christmas Day & then use it on sandwiches with the leftover turkey & ham. This chutney is delicious served with any meats, poultry & also cheese – think ham & sharp cheddar cheese sandwich – my favorite way to consume it. It also makes a very nice, homemade little present to take to someone’s home, give to a neighbor or add to a gift basket. Also wonderful as a gift is this Pork Cranberry Chutney I make to serve as part of my cheese platter.
Of all the things you’ll cook between now & Christmas, this will be the easiest. Everything into one saucepan, leave it to bubble away for 15 minutes, spoon it into little jars, seal them & pop them in the fridge.
You’re going to all the time & trouble making the turkey, ham & all the trimmings so don’t go & scrimp on the condiments. Homemade chutney, relishes & jellies are like the baubles on a Christmas tree. And this lightly spiced cranberry apple chutney with its gorgeous ruby color & jammy consistency certainly deserves center stage on the festive table next to the turkey, the gravy & glazed ham. Cheers, Lovoni xo
cranberry apple chutney
Ingredients
- 12 oz fresh cranberries (340g) you can also use frozen cranberries but the cooking time may increase due to the extra liquid from the frozen fruit
- 2 medium apples, peeled & diced ( I used Granny Smith)
- 1 1/2 cups cider vinegar
- 1 cup white sugar
- 1/2 teaspoon salt
- 1 teaspoon freshly ground pepper
- 1/2 teaspoon crushed red peppers, optional (chilli flakes)
- 1/4 teaspoon ground ginger
Instructions
- Combine all ingredients in a medium-large saucepan. Bring to a boil then reduce heat to medium. Cook, covered, stirring occasionally, for 15 minutes or until thickened. The chutney will thicken further on cooling. If the chutney is taking too long to thicken, increase the heat to medium high but watch it doesn’t burn. Taste the chutney, adding more salt or a little extra sugar to taste.
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