Apple Cranberry Chutney
This simple condiment is a classic around Christmas as a side to turkey or turkey leftovers but works equally well year-round for roast chicken dishes, roast pork, or on a sandwich.
In a saucepan over medium-high heat, stir together star anise, cinnamon stick, apple, fresh or frozen and dried cranberries, sugar, brown sugar, apple juice and cloves; bring to a simmer and cook until cranberries are softened and breaking apart about 5 minutes. Reduce heat to low; simmer, stirring often to prevent sticking until thickened to the consistency of strawberry jam, about 15 minutes. Remove from heat; let cool.
Remove and discard cinnamon stick and star anise pod, then transfer to airtight container and refrigerate for up to 3 weeks (or ladle hot sauce into hot sterilized canning jars, seal and process according to manufacturer’s instructions).
Makes 3 cups (750 mL)
Ingredients
Directions
In a saucepan over medium-high heat, stir together star anise, cinnamon stick, apple, fresh or frozen and dried cranberries, sugar, brown sugar, apple juice and cloves; bring to a simmer and cook until cranberries are softened and breaking apart about 5 minutes. Reduce heat to low; simmer, stirring often to prevent sticking until thickened to the consistency of strawberry jam, about 15 minutes. Remove from heat; let cool.
Remove and discard cinnamon stick and star anise pod, then transfer to airtight container and refrigerate for up to 3 weeks (or ladle hot sauce into hot sterilized canning jars, seal and process according to manufacturer’s instructions).
Makes 3 cups (750 mL)
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