Soups & Sauces › Cranberry, Apple & Raisin Chutney

Cranberry, Apple & Raisin Chutney

Granny Smith apples and cranberries add a sweet/tart flavor to a vibrant chutney. Raisins kick in a not-too-intense sweetness. A quick 30 minute simmer and it's ready. Pile high on colossal Turkey Burgers, or just grab a big spoon and enjoy.

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About Michael Bissanti

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About Cranberry, Apple & Raisin Chutney

Granny Smith apples and cranberries add a sweet/tart flavor to a vibrant chutney. Raisins kick in a not-too-intense sweetness. A quick 30 minute simmer and it's ready. Pile high on colossal Turkey Burgers, or just grab a big spoon and enjoy.

About Michael Bissanti

Michael Bissanti started, as so many chefs/restaurant owners/food proprietors do, washing dishes. A determination to not go into the restaurant business led to, as often happens to those passionate about food, going into the restaurant business. Starting with the The 21st Amendment and The Paramount Restaurants in Boston, Michael is now offering amazing burgers and sides as owner/founder of FOUR burgers in Central Square, Cambridge,

 

Recipe

Print recipe

Ingredients

makes about 8 cups of chutney

  • 2¼ lbs whole cranberries, fresh or frozen
  • ½ lb raisins
  • 2 cups light brown sugar
  • 1¾ lbs Granny Smith apples (diced to same size as a cranberry)
  • 1¼ cups apple cider vinegar
  • ½ tsp ground ginger
  • ¾ tsp red pepper flakes
  • ½ tsp cinnamon
  • ½ tsp kosher salt

Special Equipment

How-to

  1. Combine all ingredients in a non-reactive stockpot and simmer for 30 minutes
  2. Serve chilled or warm

Note - chutney will last about 2 weeks in the refrigerator

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