Spicy Apple Pie Chutney
Just like Mom’s apple pie: a favorite dessert spiced up and served on the side with holiday poultry or pork roast.
This sunny twist on a traditional holiday condiment is great on feast day, but even better as a topping on a baked sweet potato or leftovers. It is sure to brighten up a cold wintry day.
Ingredients
SERVINGS: 2 Cups*
- 3–4 whole clementines or mandarin oranges (including rind)
- 1 cup diced onion
- 2 tablespoons water
- ½ teaspoon salt
- ½ teaspoon ground cloves
- ½ teaspoon cinnamon
- 1 pound cranberries, fresh or frozen
- (note: frozen cranberries need not be defrosted)
- ¾ cup brown sugar
- ½ cup raisins
Preparation
Quarter oranges and process in a food processor until they are finely diced, then set aside.
Place water, onions and salt into a large saucepan and cook for 3–5 minutes, until the onions soften and much of the liquid has evaporated.
Add spices and cook until the aroma is released, about a minute or two.
Add cranberries, raisins, oranges and sugar. Cook until the cranberries have popped and the sauce has thickened, about 10–15 minutes.
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