Apple Cranberry Cardamom Chutney

This started out as apple sauce, but blogging forces one to show off try harder when facing dinner-making decisions. I am proud(?) to say I completely winged this recipe and if I do say so myself, it turned out pretty good.


This chutney is a bit on the tangy side, so if you want yours to have less zing, omit the cider vinegar altogether.

Apple Cranberry Cardamon Chutney

Makes 1 cup

2 medium to large apples

1/4 cup cranberries

1 shallot

1 tablespoon cider vinegar

2 tablespoons orange juice

3 tablespoons maple syrup

salt + pepper to taste

Peel and grate apples, chop shallot; add to medium sized heavy bottom pan with cranberries, cider, juice, syrup, salt + pepper. Simmer on medium heat until reduced by half, about half an hour. Cool completely before refrigerating until ready to use. Keeps for about a month in sealed container.


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