The internet claims that Cranberry-Apple Chutney is the perfect side for baked sweet potatoes. I beg to differ. It did not work for Thanksgiving but it’s a delicious topping for pork roast.
Recipe for Cranberry-Apple Chutney
2 small red onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
125 g butter
100 ml cider vinegar
200 g brown sugar
300 g dried cranberries
1 sour apple, diced, e.g. Granny Smith
1 tsp allspice
small piece of ginger, grated
- Firstly the dried cranberries have to be soaked. Therefore cover the cranberries barely with water. Heat them up for 2 min and let them soak for min 1 hour.
- Then slowly melt the butter in a sauce pan.
- Add red onion, red and green bell pepper and sautee for a minute.
- Next add vinegar, together with brown sugar and cranberries. Cook the mixture over medium heat for 20 minutes.
- Meanwhile diced the apple. Add it to the chutney together with allspice and freshly grated ginger. Cook for another 10 minutes.
- Fill the jars completely with chutney. Close tightly with a lid without delay.
If necessary, clean the jars of sticky residues when they are COLD.
CAUTION while filling the jars: The chutney is hot and sticky. Do not burn yourself.
- Serve Cranberry-Apple Chutney with a crispy pork roast or a BBQ sausage.
Hygiene is the top priority while canning.
Chosen your own jar size. I prefer 212 ml jars for 2 people. That’s plenty for a dish and you don’t have to discard leftovers weeks later.
Forget about cheap jars. Exploding jars are not funny. Especially if they are filled and hot. Invest in good jars with twist-off lids.
Sterilize jars by heating them up to 160°C (320°F) in the oven. Boil the lids in a water bath. Also rubber rings.