This cranberry apple chutney recipe is really easy, and you can add it any meal for a huge flavor boost. I always love having a good sauce around to make healthy vegan recipes instantly delicious.
Try this chutney as the base sauce for a pizza, as a topping for a plate of sweet potato fries, as a spread on a cracker (maybe with a little bit of almond butter.), mixed with some brown rice and baked into some mushroom caps. the possibilities for easy vegan recipes are almost endless.
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Hey guys! This is Heather from HealthyVeganRecipes.net. So Phil and I had some coucher for a stay with us a couple of weeks ago and they brought us a jar of cranberry chutney which was amazing. We loved it! And so it inspired me to recreate it in my own little way.
I had a bag of cranberries in my fridge that they aren’t gonna be use today and I thought hey! Just the time to make cranberry chutney and to sweeten it up a little bit without sugar I’m going to make it with apples so it will be a cranberry-apple chutney.
So if you want the recipe and the exact measurement, you can head over to my site HealthyVeganRecipes.net and for those of you who wanted to have a little fun you can see how I’m going to make it right now.
So as mentioned there are my cranberries in the pot and these can be fresh or frozen cranberries but the dried one aren’t really gonna work the same. So get a quarter cup of water in there or so then the apple which is chopped up fairly finely.
You could also grate the apple if you want it to be more hidden in the cranberries and I’m gonna turn this on to about medium high just to get it to a slow simmer. And then I have got some lemon juice, give it a little bit of acidity without too much – I don’t know, bite!
Anyway, I’m going to add some raisins in here also for sweetness and some flavoring. So I’ve got cinnamon and some ground cardamom. Now this is optional, I know not everybody keeps cardamom in their cupboard but I do and I like it and it taste really really good with fruit.
It gives them a little bit more savouriness than to your average cranberry sauce so I’m stirring it around to get the spices all mix around the apples and the cranberries. And then the last thing I’m gonna add is some fresh ginger.
You can use ground ginger if you like but fresh is much more flavorful and it has some great health benefits as well. It helps your metabolism, your digestive system, reduces inflammation. All good stuff!
And what I’m doing with this ginger because I don’t want to have a big chunk of it in my chutney, you might, that’s ok but I don’t so I’m grating it with my ginger grater and then I’m gonna take the pulp and squeeze the juice right out of it.
It’s an excellent way to enjoy ginger because it doesn’t have quite the same bite as if you just have a chunk of fresh ginger but you get all the nutritional benefits.
Speaking of nutritional benefits, cranberries are pretty awesome as well. They have some antibacterial properties so you may hear them for use for urinary tract infection. Cranberry juice is excellent for that of course it has to be the real cranberry juice not the sugary ocean spray kind.
So, ok! There’s the pulp and I’m gonna squeeze it and you’re gonna see ginger juice. Now you can see that ginger sauce coming right out of the ginger and so that will also give it a more even ginger flavor in the chutney as suppose to having nothing and then having a big chunk of it.
And I can hear things staring to boil at the bottom of the pot so what I’m gonna do now is turn this to about 3 and that sort of 9. I’m going to give this a stir and then I’m gonna put the lid on and that is because I don’t want the water and lemon juice to evaporate. What I want to happen is for those cranberries to pop open and the apple to soften and get nice and mushy so that it can be a more balance sweetness through the chutney.
So let that boil for a little while about ten minutes I’d say and then we will check back and see how they’re doing.
So after ten minutes you should have a nice gooey looking fruit mixture going on here. The cranberries should be starting to pop open; you can see maybe that one popping, that one in the spoon popping! Some of them are still solid here so I’m gonna give it more time about 15 minutes and the apples are still a little bit of chunky so I want them to soften up as well but at this point you can get a little bit out and give it a taste.
Hmm. I loved it! You might want to add a little bit of sweetness depends on how you like it. I’m going for more of a chutney to use in like a dinner but if you want something a little bit sweeter, you can add more apple, you can add some fresh apple juice or cranberry juice or you can add a little bit brown rice syrup, maple syrup or some other type of unrefined sugar if you want to! Depends how you like it! Orange juice would be good too, actually really nice.
Ok! So, let that boil for a little while if you like to get it to a consistency. You can get this to a thicker consistency by letting it boil longer or if you want you can add some ground flaxseed and I’ll get it more like a jam kind of jelly type consistency.
If you take it off the heat and then add the ground flaxseed, stir them in, they’ll make kind of jelly consistency that will absorb the water and turn to a bit of jelly, pretty cool!
Anyway, that’s about it for the recipe, pretty easy! Again you can get the exact measurement and direction over at my website HealthyVeganRecipes.net. I hope you guys enjoyed it, be sure to leave a comment and let me know what you think. I will see you guys next time.
What delicious use do you have for this chutney? Let me know below.
Prep time: 10 minutes
Chilling time: 30 minutes
Time from start to eating: 40 minutes
Makes 1 1/2-2 cups