Ingredients

The following ingredients have 4 Servings
  • 1¾ cups cranberries (fresh or frozen)
  • 1½ sweet apples (peeled, cored, cubed)
  • 1 medium red onion (finely chopped)
  • 1 tablespoon fresh ginger (peeled, finely chopped)
  • 2 tablespoons white wine vinegar
  • 2 tablespoons balsamic vinegar
  • ⅓ cup light brown sugar
  • ¼ teaspoon ground coriander
  • ⅙ teaspoon ground cloves and nutmeg (each)
  • ⅓ teaspoon coarse sea salt

Instruction

  • To the saucepan add all the ingredients apart from the cranberries. Cover and bring the mixture to the boil then lower the heat and simmer for 15 minutes stirring occasionally.
  • Add the cranberries, stir, cover and continue simmering for 10 more minutes or until the cranberries have stopped making ‘popping’ sounds and the mixture has thickened, stirring occasionally.
  • Remove from the heat and set aside to cool completely.
  • Place the chutney in a jar and refrigerate for up to 2 weeks.