Who’s ready for found two of mashed potatoes, gravy, and stuffing? Ugh, right? Those seasonal favorites satisfied a craving on Thanksgiving, but now, just a few weeks later, another beige-colored carb-feast sounds none too appealing.
Give your waistline a break and your holiday menu a little color with sweet yet savory apple cranberry chutney recipe. Part relish and part salsa, chutney is a versatile side made with fruit, vegetables, herbs and spices. You’ll kick grandma’s gravy to the curb once you’ve taken a bite of turkey with tangy chutney; and if your holiday plans include ham, roast pork or venison, the fall fruit combo is a natural.
This recipe can be made up to three days ahead of time, stored in the fridge when cool and then brought to room temperature before serving. And for you overachievers out there — whip up a few batches in advance, preserve in jars and give as gifts!
Spice up your holiday dinner with the perfect mix of sweet yet tart, easy to make chutney.
Roasted Apple Cranberry Chutney Recipe
- 4 gala apples, peeled, cored and cut into 1 inch cubes
- 1 medium onion, cut into inch pieces
- ⅔ cup packed brown sugar
- ½ cup orange juice
- 3 tablespoons unsalted butter, melted
- 2 teaspoons mustard seeds
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- 2 cups fresh cranberries
- Preheat oven to 400 degrees.
- Stir together apples, onion, brown sugar, orange juice, melted butter, mustard seeds, ginger and cloves.
- Spread in a single layer in a 9 x 13 baking pan.
- Roast for one hour, stirring occasionally.
- Stir in cranberries and continue cooking for another 20 minutes or until cranberries are softened and liquid is mostly absorbed.
- Serve warm or at room temperature.
Recipe adapted from Gourmet 2004.
What’s on your Christmas menu? Mine is still in progress, but this dessert recipe is looking awfully good! —Karen