Cranberry-Apple Chutney
Photo Credit : Heath RobbinsThis sweet and savory cranberry-apple chutney is a great alternative to the usual cranberry sauce. Serve with an assortment of soft and hard cheeses, assorted nuts, dried fruit, breadsticks, or crackers.
Yield:
about 2-1/2 cupsIngredients
2 tablespoons canola oil
1 small leek, halved lengthwise and cut into thin slices
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 large tart apple, peeled, cored, and diced
1-3/4 cups cranberries (if frozen, don’t thaw)
1/2 cup maple syrup
1/4 cup apple-cider vinegar
1/4 cup firmly packed light-brown sugar
3-5 tablespoons water
1/2 teaspoon table salt
1/4 teaspoon ground black pepper
3 dried figs, coarsely chopped
Instructions
In a medium-size saucepan, warm the oil over low heat. Add the leeks and cook, stirring, 5 minutes. Stir in the cinnamon, ginger, and nutmeg and cook 1 minute. Raise the heat to high and stir in the apple, cranberries, maple syrup, vinegar, brown sugar, 3 tablespoons of water, salt, and pepper; bring the mixture to a boil.
Reduce the heat to a simmer and cook until the cranberries have split their skins and the apples are tender, about 10 minutes. If the mixture seems too thick, add the remaining 2 tablespoons of water. Add the figs, stir well, and remove from the heat. The mixture will continue to thicken as it cools. Taste for seasoning, adding more salt, pepper, cinnamon, ginger, or nutmeg as needed. Store in a tightly sealed jar in the refrigerator for up to 10 days.
