Apple and Cranberry Chutney

Vegetarian
Gluten Free
Health score
1%
Apple and Cranberry Chutney
4500 min.
6
259kcal

Suggestions


Discover the delightful fusion of flavors in this Apple and Cranberry Chutney, a perfect addition to your culinary repertoire! This vibrant condiment is not only vegetarian and gluten-free, but it also brings a burst of seasonal goodness to your table. Imagine the sweet-tart taste of fresh cranberries mingling with the crispness of Gala apples, all beautifully enhanced by aromatic spices and a hint of citrus.

Whether you're hosting a festive gathering or simply looking to elevate your everyday meals, this chutney is versatile enough to serve as a dip, spread, or condiment. Its rich, complex flavors make it an ideal pairing for roasted meats, cheese platters, or even as a topping for your favorite sandwiches. Plus, the preparation is a breeze, allowing you to enjoy the process of creating something truly special.

With a generous yield of six servings, this chutney is perfect for sharing with family and friends. The best part? You can prepare it ahead of time, making it a stress-free addition to your holiday feasts or casual get-togethers. So, roll up your sleeves and get ready to impress your guests with this homemade Apple and Cranberry Chutney that’s sure to become a cherished favorite!

Ingredients

  • cups cranberries fresh frozen thawed
  • 0.7 cup t brown sugar dark packed
  • lb gala apple ( 4)
  • 0.1 teaspoon ground cloves 
  • 0.3 teaspoon ground ginger 
  • teaspoons mustard seeds 
  • medium onion cut into 1-inch pieces
  • 0.5 cup orange juice fresh
  • tablespoons butter unsalted melted

Equipment

  • oven
  • glass baking pan

Directions

  1. Put oven rack in upper third of oven and preheat oven to 400°F. 3Peel, halve, and core apples, then cut into 3/4-inch cubes. Stir together with remaining ingredients except cranberries in a 13- by 9-inch glass baking dish and spread in an even layer.
  2. Roast apple mixture, stirring occasionally, 1 hour.
  3. Remove dish from oven and stir in cranberries, then continue roasting until cranberries are softened and most of liquid is absorbed, about 20 minutes.
  4. Serve chutney warm or at room temperature.
  5. Chutney can be made 3 days ahead and cooled, uncovered, then chilled, covered.

Nutrition Facts

Calories259kcal
Protein1.82%
Fat20.97%
Carbs77.21%

Properties

Glycemic Index
26
Glycemic Load
8.25
Inflammation Score
-5
Nutrition Score
6.1686956577975%

Flavonoids

Cyanidin
17.85mg
Delphinidin
2.56mg
Malvidin
0.15mg
Pelargonidin
0.11mg
Peonidin
16.42mg
Catechin
2.1mg
Epigallocatechin
0.64mg
Epicatechin
12.84mg
Epicatechin 3-gallate
0.02mg
Epigallocatechin 3-gallate
0.61mg
Eriodictyol
0.04mg
Hesperetin
2.47mg
Naringenin
0.44mg
Luteolin
0.19mg
Isorhamnetin
0.92mg
Kaempferol
0.37mg
Myricetin
2.23mg
Quercetin
14.78mg

Nutrients percent of daily need

Calories:259.14kcal
12.96%
Fat:6.41g
9.86%
Saturated Fat:3.68g
22.98%
Carbohydrates:53.08g
17.69%
Net Carbohydrates:47.75g
17.36%
Sugar:43.45g
48.28%
Cholesterol:15.05mg
5.02%
Sodium:11mg
0.48%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.25g
2.5%
Vitamin C:23.38mg
28.34%
Fiber:5.33g
21.32%
Manganese:0.29mg
14.63%
Potassium:299.64mg
8.56%
Vitamin A:318.68IU
6.37%
Vitamin B6:0.13mg
6.31%
Vitamin E:0.94mg
6.27%
Vitamin K:5.69µg
5.42%
Magnesium:19.99mg
5%
Copper:0.1mg
4.77%
Vitamin B1:0.07mg
4.35%
Calcium:43.22mg
4.32%
Folate:16.65µg
4.16%
Phosphorus:40.25mg
4.02%
Selenium:2.64µg
3.77%
Vitamin B2:0.06mg
3.67%
Iron:0.63mg
3.48%
Vitamin B5:0.3mg
3.01%
Vitamin B3:0.36mg
1.81%
Zinc:0.21mg
1.4%
Source:Epicurious