Apple and Cranberry Chutney
Cranberry sauce is a common accompaniment to the Thanksgiving turkey. This version from Alyce Alexandra's Quick Fix: Every Occasion is the perfect accompaniment to the Stuffed Turkey Roll. This chutney has quite a tart flavour due to the sourness of the cranberries. More sugar can be added at Step 1 to balance the flavour and produce a sweeter chutney (between 100g and 250g). Cranberries can be hard to find fresh. Frozen cranberries can be used, just defrost first.
No: Gluten / Dairy / Egg / Nuts
Preparation Time 5 minutes
Cooking Time 15 minutes
Makes 1 jar
Cannot be frozen
- raw sugar - 50g
- cinnamon - 1/2 stick
- apples - 2, quartered and cored
- cranberries - 500g, fresh
- apple cider vinegar - 50g
- cloves - pinch, ground
- salt - to taste
- Place sugar (50g) and cinnamon (1/2 stick) in the bowl. Mill Speed 10 / 15 seconds.
- Add apples (2). Chop Speed 5 / 2 seconds. Scrape down sides.
- Add cranberries (500g), vinegar (50g), cloves (pinch) and salt.
- Program 15 minutes / 110C* / Reverse+Stirring Speed, with internal steaming basket sitting on the lid to prevent splashes.
- Relocate to the serving bowl, or a jar and refrigerate until chilled and ready to serve.
*If your machine does not go above 100C, set to Steaming Temperature which is usually between 110-115C. Please refer to your user manual for correct information for the appropriate setting for your machine.