Apple and Cranberry ChutneySang An
This chutney, which would be at home in India or England, goes well with turkey, pork, or venison.
Cooks' note:
Chutney can be made 3 days ahead and cooled, uncovered, then chilled, covered.
Recipe information
Total Time
1 3/4 hr
Yield
Makes 6 accompaniment servings
Ingredients
2 lb Gala apples (about 4)
1 medium onion, cut into 1-inch pieces
2/3 cup packed dark brown sugar
1/2 cup fresh orange juice
3 tablespoons unsalted butter, melted
2 teaspoons mustard seeds
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 lb fresh or frozen cranberries (2 cups), thawed if frozen
Preparation
Step 1
Put oven rack in upper third of oven and preheat oven to 400°F. 3Peel, halve, and core apples, then cut into 3/4-inch cubes. Stir together with remaining ingredients except cranberries in a 13- by 9-inch glass baking dish and spread in an even layer.
Step 2
Roast apple mixture, stirring occasionally, 1 hour. Remove dish from oven and stir in cranberries, then continue roasting until cranberries are softened and most of liquid is absorbed, about 20 minutes. Serve chutney warm or at room temperature.
