Holidays are just around the corner, so today I’m sharing an easy Cranberry Apple Chutney that you can serve along side your turkey or ham. Or as I often do as well, serve this on top of a brie log for a holiday appetizer.
This chutney is a one-bowl recipe that’s easy to make and can be prepared ahead of time.
You’ll love the sweet and savory Fall flavor, but the best part is the texture and consistency—it’s not thin and watery. There is nothing worse to me than wimpy chutney that drizzles on like a thin syrup. In fact, it’s bodied enough to spoon on top of your preferred meat or by the spoonful or with ice cream – the latter two being something that my little guy loves to do.
Here’s the secret to making that well-bodied chutney: Karo’s Dark Corn Syrup. It gives the chutney the correct viscosity of being thick but not gelatinous. Along with the texture, the dark corn syrup has a little more complexity in terms of flavor than its lighter counterpart, so it plays well with the spices in the recipes by making them more pronounced. I also love how it adds to the beautiful color of this chutney.
So yes, light vs dark corn syrup matters in this recipe, but in a pinch, if you only have Karo’s light corn syrup on hand, go ahead and use it.
And if you really want to kick this chutney into high-gear, add in some finely-diced jalapenos for some heat. It’s something I do when I’m serving it on top of a brie log. If you have an idea on how to tweak and customize this recipe, please share it with the rest of us in the comments section.
*This is sponsored post in collaboration with Karo® Syrup as part of the “Bake a Little Extra Ambassadorship”.
Cranberry-Apple Chutney
Ingredients
- 1 bag (12 ounces) fresh OR frozen cranberries
- 1/4 cup water
- 2 finely chopped roasted jalapenos
- 2 large apples, cored, chopped
- 1-1/2 cups sugar
- 2/3 cup finely chopped onion
- 2/3 cup golden raisins
- 2 teaspoons minced fresh ginger
- 1 teaspoon Spice Islands® Minced Garlic
- 1 teaspoon salt
- 3/4 teaspoon Spice Islands® Ground Allspice
- 1/4 teaspoon Spice Islands® Ground Saigon Cinnamon
- 1/8 teaspoon Spice Islands® Ground Cloves
- 2/3 cup Karo® Dark Corn Syrup
- 1/3 cup cider vinegar
- 2/3 cup chopped pecans
Instructions
Combine the first twelve ingredients in a large sauce pan.
Bring to a boil over medium-high heat. Reduce heat; cover, stirring occasionally, for 15 minutes. Add remaining three ingredients. Cook uncovered for 15 minutes, stirring frequently.
That looks incredible I need to make this!!
one bowl, ahead of time and I can put in on ice cream or brie?! done and done!
love this cranberry apple chutney! serving this on top of a brie log for a holiday appetizer sounds perfect!
Loving this easy holiday recipe and the fact that I can make it sweet or savory!
I love this one Naomi! Great idea for on top of brie! Thanks for sharing!
This is such a brilliant idea! And I love how quick and easy it is.
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Thank you for sharing this delectable description. You’ve truly piqued my interest and inspired me to explore the world of homemade chutneys more thoroughly. Bravo on creating something so clearly special and enjoyable. I have no doubt it will be a hit with everyone who tries it!