Cranberry Apple Chutney

The original for this recipe came from Grand Central Bakery.

Ingredients

2 tsp canola or extra-virgin olive oil

2 medium red or sweet onions, peeled and finely diced (about 1 2/3 cups)

2 tsp finely minced garlic

1 tsp finely grated fresh ginger (1 *frozen ginger juice ice cube) 

3-4 large apples, peeled, cored, and diced into ¼-inch cubes (about 4 cups)

1 ½ cups fresh or frozen cranberries

1 1/3 cups apple cider vinegar

1 ¼ cup packed dark brown sugar

½ cup dried currants

½ cup golden raisins

2 tsp yellow mustard seeds

1 ½ tsp ground allspice

1 tsp cayenne pepper

Directions

Warm the oil in a large saucepan over medium heat. Add the onions and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and ginger and cook until fragrant, about 1 minute longer.

Stir in the apples, cranberries, vinegar, sugar, currants, raisins, mustard seeds, allspice, and cayenne. Increase the heat to medium-high and bring the mixture to a boil. Reduce the heat to low and simmer, stirring frequently, until the apples and cranberries have cooked down and the sauce has thickened, about 40 minutes. Remove the saucepan from the heat and let the chutney cool. Transfer to an airtight container and refrigerate.

*To make frozen ginger juice ice cubes, I purree washed ginger root sections in my high-speed blender with some water and then strain the juice through a nylon mesh (nut milk bag) and freeze the juice in ice cube trays. Once the ginger cubes are frozen, I transfer them to a gallon-size Ziploc freezer bag and store them in the freezer for several months.

Please appropriately recycle washed and dried Ziploc bags with other plastic film materials.