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–+ servings

Cranberry Rosemary Chutney

Chutney are delicious when paired with holiday dinners and are great with leftovers.
Print Recipe
Servings: 3 Cups
Ingredients Equipment Method

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

Equipment

  • 6 Quart Sauce Pan
  • Zester

Method
 

  1. 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.
  2. Reduce heat to a simmer and cook until apples are tender and most of the liquid has been absorbed 30 to 40 minutes.
  3. 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.
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