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+ servings

Cranberry Rosemary Chutney

Chutney are delicious when paired with holiday dinners and are great with leftovers.
Servings 3 Cups

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.
Keyword Christmas, Cranberry, Rosemary, Thanksgiving
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