Apple and Cranberry Chutney

Name: Apple and Cranberry Chutney
Yield: 4 servings
Ingredients: 1 2 lb Gala apples (about 4); 1 1 medium onion, cut into 1-inch pieces; 1 2/3 cup packed dark brown sugar; 1 1/2 cup fresh orange juice; 1 3 tablespoons unsalted butter, melted; 1 2 teaspoons mustard seeds; 1 1/4 teaspoon ground ginger; 1 1/8 teaspoon ground cloves; 1 1/2 lb fresh or frozen cranberries (2 cups); 1 thawed if frozen

From the kitchen of Carly

Roasted apples and cranberries collapse into deep, jammy chutney with warm spice undertones. Brown sugar caramelizes against the fruit while mustard seeds pop and ginger mingles with clove. Serve warm alongside roasted chicken or spooned over sharp cheddar.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 lb Gala apples (about 4)
11 medium onion, cut into 1-inch pieces
12/3 cup packed dark brown sugar
11/2 cup fresh orange juice
13 tablespoons unsalted butter, melted
12 teaspoons mustard seeds
11/4 teaspoon ground ginger
11/8 teaspoon ground cloves
11/2 lb fresh or frozen cranberries (2 cups)
1thawed if frozen

Instructions

Put oven rack in upper third of oven and preheat oven to 400°F. 3Peel, halve, and core apples, then cut into 3/4-inch cubes. Stir together with remaining ingredients except cranberries in a 13- by 9-inch glass baking dish and spread in an even layer.
Roast apple mixture, stirring occasionally, 1 hour. Remove dish from oven and stir in cranberries, then continue roasting until cranberries are softened and most of liquid is absorbed, about 20 minutes. Serve chutney warm or at room temperature.