This brightly colored, robust condiment is sweet, savory, spicy and bitter. Spoon it on a sandwich made with holiday leftovers.
Servings and Ingredients
|1 tbsp. Hy-Vee canola oil|
|¼ c. chopped white onion|
|2 tsp. grated fresh ginger|
|2 clove(s) garlic, minced|
|¼ tsp. Hy-Vee salt|
|¼ tsp. Hy-Vee crushed red pepper|
|3 c. fresh or frozen cranberries|
|1 tart baking apple, peeled and finely chopped, such as Granny Smith|
|1 sweet eating apple, peeled and finely chopped, such as Jazz|
|6 tbsp. packed Hy-Vee brown sugar|
|3 tbsp. Hy-Vee apple cider vinegar|
- In a large saucepan, heat oil over medium-high heat. Add onion, ginger, garlic, salt and red pepper. Cook and stir for 2 minutes or until onion has softened.
- Stir in cranberries, apples, brown sugar and vinegar. Bring to boiling; reduce heat. Simmer, uncovered, for 20 minutes or until cranberries pop and chutney thickens. Cool to room temperature. Cover and refrigerate for up to 3 days.
50 Calories per serving
Amounts Per Serving
- Total Fat: 1g
- Cholesterol: 0mg
- Sodium: 40mg
- Total Carbohydrates: 11g
- Protein: 0g
Vitamin A 0%
Vitamin C 6%
Hy-Vee Seasons Holiday 2015.