This vibrant cranberry chutney is simmered with fresh chunky apples and warm winter spices, plus it can be made ahead with ease. Though developed to be paired with a roasted butternut squash, it's also delicious with roasted turkey and other favourite holiday classics.
3 1/2 cups cranberries, fresh or frozen
1 Granny Smith apple, minced
1 cup unsweetened apple juice
1 tablespoon apple cider vinegar
1/4 cup honey
1 tablespoon garlic, minced
1/2 tablespoon grated ginger
1 teaspoon minced cilantro
1/2 teaspoon ground cumin
1/8 teaspoon ground cloves
1/2 teaspoon salt
How to Make It
1. Bring all ingredients to a boil over medium-high heat.
2. Reduce to a low simmer and cook for 20 minutes, stirring often. When the cranberries pop and the sauce thickens, it’s ready.