Nothing is more fall than the combination of apple and cranberry! And when the two get together in this chutney recipe, the result is nothing short of delectable magic. If you haven’t had it, chutney is cooked fruit with onion and spices to please both sweet and savory palates alike — great for topping roasted squash for a vegan meal or sliced turkey on your Thanksgiving table.
1 Tbsp. raw honey or maple syrup
1/3 cup water
2 Tbsp. apple cider vinegar
1/4 tsp. ground cinnamon
1-in. ginger, peeled and finely chopped
2 medium green apples (or your favorite apples for baking)
1/2 cup cranberry, fresh or frozen
1/2 small onion, chopped (about 1/2 cup)
- Preheat oven to 400 degrees F and bake apples for 30 minutes.
- Meanwhile, in small cooking pot, combine onion, cranberries, vinegar, ginger and water. Bring to boil, then simmer until onion softens.
- Peel and chop cooled apples and add to small cooking pot. Add cinnamon, honey and salt and cook on low, covered, for 20 minutes until flavors combine.
- Serve warm or cover and refrigerate. Consume within one week.