12 ounces cranberries, fresh or frozen (if using frozen, no need to defrost before using) Mix together all of the ingredients in a heavy, medium (2 to 3-qt) pot and bring to a rapid boil over high heat. Reduce the heat to low, cover with a lid, and simmer for 45 minutes. Remove the lid and simmer the chutney for 15 minutes more, until thickened.
This chutney tastes great warm or cold. You can add some to warm brie and eat it with crackers, serve it on a Cheese Board, or add some to your morning toast. “Oh my goodness, this recipe is to die for! I had fresh cranberries left over from Christmas due to a last minute change of plans and couldn’t figure out what to make of them.
Cook on high pressure. Allow it to release pressure naturally for 10 minutes and then release all remaining pressure. Stir the cooked ingredients. Tilt the bowl and then, using an immersion blender, roughly blend the chutney. 7. Serve What Can I Do With Cranberry Chutney?
This apple cranberry chutney would work even better with turkey, and I could see it with pork as well. The chutney will vary in texture depending on the cooking time and the type of apples you use (our Granny Smiths turn to mush pretty quickly).