Cranberry Apple Chutney

Happy week of Thanksgiving! My girl is home and I’m one happy mama! She and her hubby arrived Saturday afternoon and we have already had so much family fun. This week we plan to just enjoy being together, watch some movies, do a little hiking, maybe some shopping, and cook and bake for Thanksgiving.

In order for the week to not be so hectic while they’re here, I’ve done a few things ahead of time in the last few weeks and one of those things was making our annual cranberry apple chutney. Since I was already making this chutney to go on a cheese/cracker platter for my ladies’ small group a couple of weeks ago, I went ahead and made enough for Thanksgiving week. This has been a favorite of my kids and my husband for so many years now that it’s expected every year.

Cranberry Apple Chutney

Ingredients:

2 cups of chopped apples

2 cups cranberries

1/8 cup chopped onion

3/4 cup brown sugar

1/2 cup golden raisins

1/2 cup vinegar (white or apple cider vinegar)

1 1/2 tsp. finely chopped ginger root

1 clove garlic, finely chopped

Mix all ingredients in a saucepan. Heat to boiling, stirring frequently. Reduce heat and simmer uncovered for about an hour, stirring occasionally, until the mixture thickens and the fruit is tender. Let cool and store in non-aluminum containers in the refrigerator for up to 2 weeks. OR for longer storage, while hot, spoon into sterilized jars leaving 1/4″ headspace. Place lids on while still hot and cool on a rack for 1 hour for a good seal.

Just look at all that sweet fruity goodness going in the pot!

It smells soooo good while it’s simmering.

And cooks into a bright festive red, perfect for the holidays.

Doesn’t it look pretty in those jars! I always double this recipe so I’ll have plenty for Thanksgiving week plus a small jar or 2 to save for hostess gifts.

I like to serve the chutney with extra sharp cheddar and pepper jack cheeses along with an assortment of crackers. Aldi has some unique ones this time of year, but honestly, you can’t go wrong with a plain old Ritz either! This year I’ll be serving the chutney and cheese platter for an appetizer at an engagement party we’re hosting for my nephew and his lovely fiancé the day after Thanksgiving. Can’t wait!

This chutney is so easy, and you might just have all the ingredients on hand to whip it up this week for Thanksgiving! Happy cooking!