Chutneys are typically hot, spicy, tangy or pungent palate-pleasing condiments that liven up any dish. Cinnamon adds a delightful flavor to this chutney, which works as an appetizer with crostini or pita chips and soft cheese, such as goat cheese or brie. It’s also a great accompaniment to flatbreads, pork chops or chicken curry.
- 1½ pounds tart apples, such as Granny Smith
- 2 ounces dried cranberries
- 10 ounces sugar
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- 2 cinnamon sticks
- ¼ teaspoon cayenne pepper
- ½ teaspoon black peppercorns, coarsely ground
- 1 teaspoon fennel seeds, coarsely ground
- ⅓ cup apple cider vinegar
- Peel, core and slice apples. In a food processor, coarsely chop apple slices.
- Heat a heavy stainless steel saucepan on medium heat.
- Add chopped apples, dried cranberries, sugar, salt, ground cinnamon, cinnamon sticks, cayenne pepper, black pepper and fennel seeds. Stir occasionally until sugar is dissolved.
- Bring mixture to a boil and reduce heat. Simmer for 12 to 15 minutes. Stir frequently, adjusting heat as needed to avoid sticking to the bottom of the pan. The chutney will become thick, like jam.
- Add vinegar and cook for another 2 minutes. Remove from heat. Cool the chutney completely, it will continue to thicken as it cools. Remove cinnamon sticks and store in an airtight jar. The chutney will keep at room temperature for up to a month and can be refrigerated for longer use. Serves 32.
Serving size: 1 tablespoon
Calories: 49; Total fat: 0g; Saturated fat: 0g; Cholesterol: 0mg; Sodium: 73mg; Carbohydrates: 13g; Fiber: 0g; Sugars: 12g; Protein: 0g; Potassium: 19mg; Phosphorus: 3mg