Cranberry-Apple Chutney

Name: Cranberry-Apple Chutney
Prep time: 10 min
Total time: 45 min
Yield: 16
Ingredients: 5 oz. pearl onions; 8 dried Calimyrna figs; 1 1/2 c. water; 1 c. sugar; 2 tbsp. cider vinegar; 1 tsp. coriander seeds; 2 medium Pink Lady or Gala apples; 1 bag cranberries

Published: Oct 5, 2009

Yields:

Prep Time:

10 mins

Total Time:

45 mins

Cal/Serv:

100

Jump to recipe

Try this recipe in place of regular cranberry sauce on Thanksgiving. This chutney combines sweet, savory, and sour flavors for a great accompaniment to turkey and stuffing.

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Ingredients

5 oz. pearl onions
8 dried Calimyrna figs
1 1/2 cups water
1 cup sugar
2 Tbsp. cider vinegar
1 tsp. coriander seeds
2 medium Pink Lady or Gala apples
1 bag cranberries

Directions

1. Step 1Fill 3-quart saucepan with water; cover and heat to boiling on high. Add onions and cook, uncovered, 2 minutes. Drain onions and add to medium bowl of ice water to stop cooking; drain again. When cool enough to handle, slice off and discard root end of onion; squeeze from opposite end. Onion will slip out of skin; discard skin. Repeat with remaining onions.
2. Step 2In 5-quart saucepot, stir together figs, water, sugar, vinegar, and coriander seeds until sugar dissolves. Heat to boiling, then add onions and apples. Reduce heat to medium-low; simmer 25 minutes or until apples are tender. Add cranberries and simmer 10 minutes or until a few cranberries pop, stirring occasionally. Spoon chutney into serving bowl; cover and refrigerate 3 hours or up to 4 days.

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