Cranberry Apple Chutney

Name: Cranberry Apple Chutney
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 32 servings
Ingredients: 4 cups fresh or frozen cranberries, picked over and rinsed (about 1 pound); 1 cup chopped onion; 1 cup raisins or chopped dried apricots; 1 apple, peeled, cored, and chopped; 1 1/2 cups packed brown sugar; 1 cup cider vinegar (5% acidity); 1 tablespoon finely chopped fresh ginger; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground allspice

32 servings25 min prep35 min cookEasy

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The Story Behind It

The Tale of Cranberry Apple Chutney

Combining cranberries, native to North America, with the British-Indian chutney tradition reflects a distinctly American adaptation, likely developed in the 19th-20th centuries as chutney recipes spread through American cookbooks. It became a popular modern alternative to plain cranberry sauce at Thanksgiving.

Ingredients

Scale:· 32 servings

4 cups fresh or frozen cranberries, picked over and rinsed (about 1 pound)
1 cup chopped onion
1 cup raisins or chopped dried apricots
1 apple, peeled, cored, and chopped
1 1/2 cups packed brown sugar
1 cup cider vinegar (5% acidity)
1 tablespoon finely chopped fresh ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice

Instructions

1Wash 4 half-pint jars in hot soapy water or the dishwasher, keep hot, and simmer new lids in hot water per manufacturer instructions.
2Combine the cranberries, onion, raisins or apricots, chopped apple, brown sugar, cider vinegar, ginger, cinnamon, and allspice in a large heavy pot.
3Bring to a boil, then reduce heat and simmer uncovered, stirring occasionally, for 25 to 30 minutes until the cranberries have burst and the chutney has thickened and mounds on a spoon without pooling liquid.
4Ladle the hot chutney into hot jars, leaving 1/2 inch of headspace.
5Remove air bubbles, top off to maintain 1/2 inch headspace, wipe rims clean, center lids, and screw bands fingertip-tight.
6Process in a boiling-water canner with jars covered by at least 1 inch of water for 10 minutes from a full rolling boil, adding 5 minutes at 1,001–3,000 feet, 10 minutes at 3,001–6,000 feet, 15 minutes at 6,001–8,000 feet, or 20 minutes above 8,000 feet.
7Turn off heat, wait 5 minutes, then remove jars to a towel-lined counter and cool undisturbed for 12 to 24 hours.
8Press the lid centers to confirm sealing, remove bands, wipe jars, and label with contents and date.
9Store in a cool, dark place up to 1 year; refrigerate after opening and use within about 3 weeks.
10Do not reduce the vinegar amount, since cranberries' natural acidity plus the added vinegar together keep this chutney safely acidic.

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