This Rosemary Chutney is delicious when paired with holiday dinners and is great with leftovers.
This is a variation on traditional cranberry sauce, it is slightly savory with onions, and a bit of sugar and vinegar bring out a sour and sweet flavor and will truly spruce up your holiday dinner table.
How long will chutney keep?
This Chutney can be refrigerated for up to two weeks.
Can I freeze this chutney?
Chutney freezes very well. Make a batch or two of this recipe and freeze the excess for up to 3 months. You can make an extra big batch for Thanksgiving and then freeze half of it for your Christmas dinner table. One item already made and ready to go.
This chutney perfect to serve for Thanksgiving dinner or at any holiday party. It is flavorful and delicious. Also, try it on a sandwich with leftover turkey.
Cranberry Rosemary Chutney
Equipment
- 6 Quart Sauce Pan
- Zester
Ingredients
- 1/2 Cup Apple Cider Vinegar
- 1 Cup Light Brown Sugar Packed
- 1 tsp Kosher Salt
- 1/2 tsp Cardamon Ground
- 2 tsp Fresh Rosemary Finely Chopped
- Zest of 2 Lemons Grated
- 1/2 Cup Celery Finely Chopped
- 1 1/2 Cup Red Onion Finely Diced
- 1/2 Cup Golden Raisins
- 2 Apples Peeled, cored and cut into 1/4 inch dice
- 2 Cup Water
- 5 Cup Whole Frozen Cranberries
Instructions
- Combine vinegar, sugar, salt, cardamon, rosemary, lemon zest, celery, onion, raisins, apples, and 2 cups of water in a shallow six quart sauce pan. Set over medium heat and bring to a boil.
- Reduce heat to a simmer and cook until apples are tender and most of the liquid has been absorbed 30 to 40 minutes.
- Stir in cranberries and cook until they begin to pop 10-15 minutes. Remove from heat and let cool. The Chutney can be served immediately or colled and stored in the refrigerator until ready to use.
Leftover turkey? Sub in turkey for the chicken and in this Chicken and Three Bean Chili Verde recipe for a new take on a delicious recipe