I absolutely LOVE this chutney on top of turkey or chicken. It is so flavorful and gives the meat wonderful depth. I use all fresh ingredients: cranberries, a fuji apple, freshly minced ginger, a caramelized onion, and apple cider. The flavors combine to make a sweet, tangy sauce adding the perfect kick to your Thanksgiving spread! The colors are really beautiful as well; I loved photographing it!
Cranberries are very healthy little gems full of nutrients. They are low in calories, packed with vitamin C, rich in fiber, and are one of the best food sources for disease fighting antioxidants. So they should be slipped into as many foods as you can! Use the extra cranberries to make a cranberry ginger smoothie, topping on a salad, apple cranberry crisp pie, or a cranberry jam.
I used spiced apple cider from Trader Joe’s which surely added some extra boost of flavor because of all the spices, and it certainly made the sauce smell amazing !I think a fuji apple is necessary because when cooked it really maintains it juicy sweetness. I’ve tried this recipe several times before with different apples, with oranges, with orange juice and they were all too tart. Fresh cranberries are quite tart so you really need to balance it out with sweetness. This sauce really perfect that sweet and tangy balance. I only share with you my best and perfected recipes! The special flavor in here that makes people wonder “what is in here?!” is a dash of apple cider vinegar. Yes, I always avoided the stuff simply because of its smell, but it really gives the sauce exactly what it needs! Apple cider vinegar also has quite a bit of health benefits! It has long been touted as a great dietary supplement for weight loss and detoxifying the body, and some studies indicate benefits in reducing blood glucose levels which is essential for diabetics, lowering cholesterol, and even killing cancer cells!
Back to the chutney; it is actually very quick and easy and can even be made a day in advance. First, you sauté and caramelize the onion and shallot. Once the onions turn translucent and start to brown, add the cranberries, fresh ginger, sugar, chopped apple, and cider. I add a few spices and turn down the heat once it boils to let it simmer and reduce down into a nice, thick, red sauce.
Serve in a bowl with a ladle so that everyone can help themselves or drizzle on top of the meat if you are plating the food.
- 1/2 c sliced onion
- 1 tbsp diced shallot
- 2 cups fresh cranberries
- 1/3 c brown sugar
- 1 tbsp white sugar
- 1 medium fuji apple, peeled and diced
- 1 tbsp apple cider vinegar
- 1 c apple cider or apple juice
- 1/4 tsp all spice
- 1/4 tsp nutmeg
- 1/4 tsp fresh minced ginger
- In a saucepan, sauté the onions and shallots until soft.
- When the onions start to brown, add the apples, ginger, cranberries, brown sugar and apple juice. Stir well.
- Add the apple cider vinegar and bring to a boil. Once boiling, turn heat down to low and allow the sauce to simmer for about 15 minutes until reduced to a thick red sauce.