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Iconic of harvest time, apples and their constituents have been shown to improve heart health, protect against atherosclerosis, asthma, and Alzheimer’s disease among other ailments.
This recipe for Cranberry Chutney is a spicy-sweet way to usher in the cooler days of autumn. It was sent to CCSA as part of a series of emails from our resident chef, Dr. Linda Doody. She started sharing her extensive collection of favorite recipes with friends, family, and the CCSA team as a means of maintaining connections during the COVID-19 pandemic.
“Give me juicy autumnal fruit, ripe and red from the orchard.”
– Walt Whitman.
Notes
Chutney is a spicy or savory condiment made from fruits, vegetables and/or herbs with vinegar, sugar, and spices.
Ingredients
- 1½ pounds fresh cranberries
- 1½ cup sugar
- ¾ cup packed light brown sugar
- ¾ cup golden raisins
- 1 Tbsp ground cinnamon
- 2¼ teaspoon ground ginger
- ¾ teaspoon ground cloves
- ⅜ teaspoon ground allspice
- 1½ cup water
- 1½ cup chopped onion
- 1½ cup chopped, cored baking apple (Granny Smith apples are good for this use, since they are tart but sweeter than cranberries. Other varieties that keep their shape can be used, such as Gravenstein or McIntosh. I tend to use Golden Delicious or Fuji apples although they are not as tart)
- ¾ cup chopped celery
Instructions
- Combine cranberries, sugars, raisins, spices, and water in a 2-quart saucepan and simmer uncovered over medium heat, stirring frequently, until juice is released from the cranberries (~15 minutes). Reduce heat. Stir in onion, apple and celery, and simmer uncovered until thick (~15 minutes). Refrigerate covered up to 2 weeks.
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