Spiced Apple Cranberry Chutney. I have made this recipe both stove top and slow cooker and it comes out amazing every time with both methods. (updated Nov 2021)
I cannot believe it is November already. Wasn't it JUST summer?? I am already seeing pics of snow from where some of my friends live throughout the country. I am NOT ready for the holidays yet. We just had Halloween and now its almost Thanksgiving. Wild how the end of the year always seems to fly by.
I have a confession. I don't love traditional Thanksgiving foods. I am weird like that. I am not the biggest fan of turkey ( it's not special to me, I eat turkey year round. No, not a huge roasted one but turkey in other items like burgers), I don't care for stuffing, gravy, green bean casserole and I think sweet potatoes are amazing without marshmallows. I can easily pass on most pies as well.
While many people stick to their same traditional Thanksgiving dishes year in and year out and we are the anti-tradition. We do things like crab legs, Hawaiian luau, Italian feast, Mexican food, you get the idea. But there is one food that is something my mom has made every year that I LOVE. There were many Thanksgivings at my house as a kid when I would only eat a bowl of it and that was it. That one food is this cranberry chutney.
This cranberry chutney is unreal good. I would beg for her her make a double batch just so everyone else would get some, because I would easily eat one batch within a few days. It's amazing on its own, but over ice cream? Gahhhh so good!!!
What ingredients are in cranberry chutney?
- fresh cranberries
- apple cider
- brown sugar
- apple cider vinegar
- Spices - cinnamon, nutmeg, cardamom, allspice and clove
- A shot of orange liqueur
This apple cranberry chutney is such an easy recipe. I have made this recipe in the slow cooker and stovetop. I like both versions, each are great depending on if you want to just set it and forget it in the slow cooker, or you have the the time to stir over the stove.
I posted this picture on my facebook page the other day with " Move over pumpkin, its cranberry time". I do like pumpkin, like in my risotto and crepes I made last month, but I really really love cranberries. I think there are so many great uses with them in both sweet and savory applications.
I knew I wanted to share my mom's cranberry chutney recipe this month, and while she makes it stove-top, I decided to adapt it oh so slightly and throw everything in a slow cooker and let it work its magic for a few hours. My house smelled AH-maz-ing the other day. And now I have a HUGE bowl of this killer cranberry chutney in my fridge. Life is good.
- 2 pounds fresh cranberries
- ½ cup granulated sugar
- 1 cup light or dark brown sugar
- 1 cup raisins
- 4 teaspoons cinnamon
- 2 teaspoon ginger
- ½ teaspoon allspice
- ¼ teaspoon cloves
- 1 cup apple cider
- 2 tablespoons apple cider vinegar
- 2 cups sweet or white onion, finely diced
- 2 cups apples, peeled and chopped into half inch pieces (5-6 apples depending on size)
- 1 cup celery, green parts only, chopped
- Optional - 1 shot (1.5 oz) orange liqueur
To cook stovetop:
- Simmer first 9 ingredients for 45 min. (after bringing to boil). Add last 3 ingredients. Cook for another 15 min. Let cool and transfer to an airtight container and chill completely in refrigerator. It will set up more as it chills.
This can be served either chilled, room temp or warmed back up.
My dad loves the canned cranberry sauce, you know the kind that glops out of the can still in the can shape with the ridges in the sauce to match the ridges in the can and we would slice it along the ridge lines thinking it was so funny but yet so gross at the same time. Yeah, he can have that sauce all to himself. But this cranberry chutney? Mine, allllllll mine.
Oh and thanks mom for letting me blog your recipe. You get all the credit for this one.Except for the slow cooker part. I take credit for that. ha ha