What a tasty change from traditional cranberry sauce! This recipe combine tart cranberries with sweet apples and savory Indian spices. If you want something different to pair with meat, try this delicious chutney. For a very unique Thanksgiving dinner, try this chutney with Tandoori Turkey.
Recipe adapted from Epicurious.com.
- 4 medium apples
- 1 medium onion
- 1 cup packed dark brown sugar, divided
- 1 cup fresh orange juice, divided
- 3 tablespoons unsalted butter, melted
- 2 teaspoons mustard seeds
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/2 lb fresh or frozen cranberries (2 cups), thawed if frozen
- Put oven rack in upper third of oven and preheat oven to 400°F.
- Peel, halve, and core apples, then cut into 3/4-inch cubes. Stir together 2/3 cup brown sugar, 1/2 cup orange juice and remaining ingredients except cranberries in a 13- by 9-inch glass baking dish and spread in an even layer.
- Roast apple mixture, stirring occasionally, 1 hour. Remove dish from oven and stir in cranberries, then continue roasting until cranberries are softened and most of liquid is absorbed, about 20 minutes.
- Stir in remaining 1/3 cup brown sugar and 1/2 cup orange juice (add more sugar to taste, if you prefer a sweeter chutney, and more orange juice if the chutney is too thick).
- Coarsely chop the chutney, to further meld the flavors.
- Serve chutney warm or at room temperature.