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Cran-Apple Chutney

Yield about 2 1/2 cups

Ingredients

  • 4 medium Royal Gala apples (8 oz. each)
  • 1 coarsely chopped medium onion
  • 2/3 cup light brown sugar
  • 1/3 cup fresh apple cider or apple juice
  • 2 tablespoons peeled, minced fresh ginger
  • 2 tablespoons melted unsalted butter
  • 1 tablespoon white wine vinegar or rice vinegar
  • 1 1/2 teaspoons mustard seeds
  • 1 cup fresh or thawed cranberries (4 oz.)

Nutrition Information

  • calories 70
  • fat 3 g
  • satfat 2 g
  • protein 1 g
  • carbohydrate 12 g
  • fiber 2 g
  • cholesterol 6 mg
  • sodium 1 mg

How to Make It

  1. Arrange a rack in upper third of oven and preheat oven to 400°F. Peel, core and quarter 4 medium Royal Gala apples (8 oz. each), and cut them into 1/2-inch cubes. Place in a 13-by-9-inch glass baking dish. Add 1 coarsely chopped medium onion, 2/3 cup light brown sugar, 1/3 cup fresh apple cider or apple juice, 2 Tbsp. peeled, minced fresh ginger, 2 Tbsp. melted unsalted butter, 1 Tbsp. white wine vinegar or rice vinegar and 1 1/2 tsp. mustard seeds. Stir to mix and then spread evenly in dish.

  2. Bake, stirring occasionally, for 1 hour. Stir in 1 cup fresh or thawed cranberries (4 oz.) and bake until cranberries are softened, about 20 minutes. Serve warm or at room temperature with roasted or grilled pork or poultry.