If you read my recent post you will think I have crush on cranberry. Yes, I admit, its my new-found interest to include this super fruit in our diet in variety of ways. Only so I can cultivate the health benefits of these deep red pearls even long after the holidays. Its only second to blueberries in antioxidant content. Does that sound convincing enough for you to get up and go buy a pk of fresh cranberries or add-on top of your grocery list you might be doing today.
Let me tell you if you follow this recipe and last per exact measurements you will get 2 holiday inspired recipes from one single pk of those fresh gems. 2 slightly different flavor combination.
Yes and like last one this is also a prepared ahead recipe. In fact it can be prepared a week in advance. Cooked chutney like this stays fresh in refrigerator for up to a month in an air tight container.
Start with washing and chopping and boiling
Let it cook on low-medium flame for 10 minutes and see what it turns in to. The taste of cranberry after cooking mimics flavor of tamrind. Even the characteristics are very similar.
pulse it few times to a delicious and versatile cranberry apple chutney.
This chutney tastes very close to the sweet tamrind chutney served in Indian restaurants, a popular condiment served along with samosa or bhel and many others. And can be served with lot of the dishes made at home. I like to serve with chickpea crape and taste good with potato paratha. My latest pairing was with Tri-Potato Latkes (Potato pancake) prepared at the beginning of Hannukah. And here is classic, Cream cheese Crostini with Cranberry Apple Chutney. You can never go wrong with classic I bet.
Lot of my friends and family members have been avoiding tamrind due to various health reasons. Not sure how it affects one way or the other. I have been partially substituting tamrind with apple in my sweet tamrind and date chutney too. However, my soul reason is to reduce the need for added sweetness.
Cranberry might be a good and healthy alternative to lot of those recipes made with tamrind for people who are looking to substitute besides apple. Just have to play around with the final outcome/color of the dish.
Cranberry Apple Chutney
A spicy version of classic favorite cranapple chutney
Prep | Cook | Total Time
10min 10min 20min
Recipe type: Chutney
Yield: 1 and 3/4 cup.
1 cup Fresh cranberries, cleaned and washed
2 apple, peeled and diced (I am using Red delicious for this recipe and have used gala in past. One is slightly tart than the other but works equally well in this recipe)
1 cup water
1/4 cup jaggery
1/2 tsp salt
1/4 tsp cumin powder (dry roast and grind)
1 tbsp chopped fresh cilantro
1 tsp grated fresh ginger with juice
1-2 small green hot chili (Use one for mild kick and more if you can take more heat)
Take water, cranberries and diced apple in a saucepan and cook it for 10-12 minutes, until cranberries are all popped and apples cooked to almost transparent. The mixer will start to thicken and at the end of cooking it will look like how its shown in the pictures.
Let it cool before adding in to food processor. Add remaining ingredients once cooled and pulse it till you get desired consistency, which is not too chunky not too runny. See the image for reference or go with you own liking depending upon how you will be serving.
I use my handy-dandy kitchen-aid hand blender bowl and it works perfect for this single batch quantity.
Serve 1 tsp over cream cheese or goat cheese crostini on whole wheat cracker. Taste great with sesame melba from trader joe’s as shown in the picture. Your holiday entertaining made just a tad bit easy.