An obligatory thanksgiving staple! This simple yet delicious Cranberry and Apple Chutney takes the turkey to a whole new level! I’ve been known to shamelessly slather copious amounts of this chutney on everything in sight. Hah!

The balance in this chutney is brought about by 3 ingredients – tartness from the cranberries, sweetness from the apples and spice from the cloves. The recipe is a versatile one. You can flex the ingredients and swap the supporting ones for some really tempting options.

Apples can be swapped with pear, cloves can be substituted with ginger, orange juice can be replaced with cider vinegar. The combinations are all mighty good, if I say so myself. This sauce is never boring! The zing, the tang, the bang! Uff… I dream of a face mask derived from this sauce. Hah!

I smeared leftover chutney on a sourdough bread slice, topped it with different ingredients like avocado to make avocado toast, smoked turkey to make leftover sandwiches and just plain old chutney sandwich because I couldn’t get enough of it.

Ready in minutes, I guarantee you an instant and perpetual obsession with this chutney. Dive into the recipe and go make some! Tag me on Facebook/Instagram to show your amazing creations or leave comments here. I would nothing but delighted to hear from you!

Cranberry Apple Sauce / Chutney

………………………………………………………………………………………………………………………
Prep time: 5 mins        |    Cooking time: 15 mins        |    Serves : 6
……………………………………………………………………………………………………………………….
Category: Sauces
Cuisine: American
Serving suggestion: Topping on turkey, toasts, icecream
……………………………………………………………………………………………………………………….

Ingredients:

• 12 oz fresh cranberries
• 1 and 1/4 cup sugar
• Juice of 1 orange
• 1 tsp orange zest
• 3/4 cup water
• 1 apple, peeled, cored, diced
• 1/4 tsp ground cloves
• 1/4 tsp cinnamon

Method:

1. Mix all the ingredients in a sauce pan and cook for 15-20 mins until the cranberries have popped.
2. Cool completely before serving.

Note: Can be refrigerated in airtight container for several days.
Note: Adding a tbsp flour and butter turns this chutney to cranberry pie filling.