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Starters & Sides

Cranberry Chutney with Apples and Brandy


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Ingredients

10 ml (2 teaspoons) oil

1 medium onion, finely chopped

15 ml (1 tablespoon) fresh ginger, peeled and finely chopped

2 cloves of garlic, finely chopped

227 g (1 bag) Patience Fruit & Co Our Fresh Cranberries

1 medium apple, peeled, cored and roughly chopped

150 g (3/4 cup) brown sugar

80 ml (1/3 cup) brandy or apple brandy

60 ml (1/4 cup) cider vinegar

3 ml (1/2 teaspoon) salt

1 ml (1/4 teaspoon) ground nutmeg

1 pinch red pepper flakes

2 pods star anise

1 cinnamon stick

Preparation time 10 minutes
Cooking time 35 minutes Portions 500 ml (2 cups)

This Cranberry Chutney with Apples and Brandy is delicious served with meat or tofu or to spice up your sandwich. Everyone will love the sweet-and-sour flavour, the perfect finishing touch to so many dishes, and they’ll all want some…

Which is great, as it makes a wonderful gift. Be sure to sterilize your jars in the oven or with boiling water if you want to store your chutney at room temperature.

Ingredients

10 ml (2 teaspoons) oil

1 medium onion, finely chopped

15 ml (1 tablespoon) fresh ginger, peeled and finely chopped

2 cloves of garlic, finely chopped

227 g (1 bag) Patience Fruit & Co Our Fresh Cranberries

1 medium apple, peeled, cored and roughly chopped

150 g (3/4 cup) brown sugar

80 ml (1/3 cup) brandy or apple brandy

60 ml (1/4 cup) cider vinegar

3 ml (1/2 teaspoon) salt

1 ml (1/4 teaspoon) ground nutmeg

1 pinch red pepper flakes

2 pods star anise

1 cinnamon stick

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Steps

  1. Heat oil in a pan over medium heat. Add onion, ginger and garlic. Cook for 5 to 10 minutes or till onions are translucent.

  2. Add remaining ingredients. Bring to a boil and cover. Turn down the heat and simmer, stirring occasionally, for 25 to 30 minutes, or until chutney reaches the desired consistency. Let cool and fill jars with the chutney.

Recommendations

Will keep in a tightly sealed container in the fridge for up to 3 weeks.

Une filiale de Fruit d'or

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