Cranberry Sunshine Chutney
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.
Just like Mom’s apple pie: a favorite dessert spiced up and served on the side with holiday poultry or pork roast.
Ingredients
SERVINGS: 2 cups*
- 3 cups apples, cored and diced (skin on)
- 1 tablespoon lemon juice
- 3–4 pepperoncini peppers from a jar, plus 1 tablespoon of liquid from the jar
- 1 cup diced onion
- 2 tablespoons + 1 cup water
- ½ teaspoon salt
- 1 teaspoon apple pie spice
- 2 tablespoons brown sugar
- 1 cup golden raisins
Preparation
Prepare apples and sprinkle with lemon juice, then set aside.
Remove the stems of the pepperoncinis, mince, and set aside with liquid from the jar.
Add 2 tablespoons of water, onions and ½ teaspoon of salt into a large saucepan and cook for 3–5 minutes, until the onions soften and much of the liquid has evaporated.
Add apple pie spice and cook until the aroma is released, about a minute or two.
Add apples and sugar and stir until the apples are coated with spices. Then add 1 cup of water and cook for about 10 minutes.
Add raisins, pepperoncini peppers and liquid, and cook until the mixture thickens. This chutney is chunky and won’t have a thick sauce, but no runny liquid should remain.
* A serving of chutney is about 2 tablespoons to ¼ cup.
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