Apple-Cranberry Chutney
By America's Test KitchenPublished on August 22, 2007
Time
45 minutes, plus 30 minutes cooling
Yield
Serves 10 to 12 (Makes about 4 cups)
Ingredients
1 tablespoon vegetable oil 1 medium onion, chopped fine (about 1 cup)2 medium cloves garlic, pressed through a garlic press or minced (about 2 teaspoons)3 cups cranberries, picked over and chopped coarse2 Golden Delicious apple large (about 1 pound), peeled, cored, and cut into ⅜-inch cubes (about 2 ½ cups)2 Granny Smith apples large (about 1 pound), peeled, cored, and cut into ⅜-inch cubes (about 2 ½ cups)1 cup packed light brown sugar (7 ounces)¼ cup golden raisins 1 tablespoon cider vinegar ½ teaspoon table salt
Instructions
- Heat oil in medium nonreactive saucepan over medium-high heat until shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add remaining ingredients and cook, stirring constantly, until mixture releases moisture and is boiling, about 4 minutes; reduce heat to low, cover and simmer, stirring occasionally, until apples are tender, 20 to 25 minutes. Cool to room temperature before serving. (Can be refrigerated in airtight container up to 2 weeks; bring to room temperature before serving.)
Time
45 minutes, plus 30 minutes coolingYield
Serves 10 to 12 (Makes about 4 cups)Ingredients
1 tablespoon vegetable oil
1 medium onion, chopped fine (about 1 cup)
2 medium cloves garlic, pressed through a garlic press or minced (about 2 teaspoons)
3 cups cranberries, picked over and chopped coarse
2 Golden Delicious apple large (about 1 pound), peeled, cored, and cut into ⅜-inch cubes (about 2 ½ cups)
2 Granny Smith apples large (about 1 pound), peeled, cored, and cut into ⅜-inch cubes (about 2 ½ cups)
1 cup packed light brown sugar (7 ounces)
¼ cup golden raisins
1 tablespoon cider vinegar
½ teaspoon table salt
Ingredients
1 tablespoon vegetable oil
1 medium onion, chopped fine (about 1 cup)
2 medium cloves garlic, pressed through a garlic press or minced (about 2 teaspoons)
3 cups cranberries, picked over and chopped coarse
2 Golden Delicious apple large (about 1 pound), peeled, cored, and cut into ⅜-inch cubes (about 2 ½ cups)
2 Granny Smith apples large (about 1 pound), peeled, cored, and cut into ⅜-inch cubes (about 2 ½ cups)
1 cup packed light brown sugar (7 ounces)
¼ cup golden raisins
1 tablespoon cider vinegar
½ teaspoon table salt
Ingredients
1 tablespoon vegetable oil
1 medium onion, chopped fine (about 1 cup)
2 medium cloves garlic, pressed through a garlic press or minced (about 2 teaspoons)
3 cups cranberries, picked over and chopped coarse
2 Golden Delicious apple large (about 1 pound), peeled, cored, and cut into ⅜-inch cubes (about 2 ½ cups)
2 Granny Smith apples large (about 1 pound), peeled, cored, and cut into ⅜-inch cubes (about 2 ½ cups)
1 cup packed light brown sugar (7 ounces)
¼ cup golden raisins
1 tablespoon cider vinegar
½ teaspoon table salt
Why This Recipe Works
We wanted a spice-rubbed turkey recipe featuring succulent meat perfumed with spices and covered with crisp, flavor-packed, mahogany-colored skin. To reach this goal, we brined and then air-dried the turkey for maximum skin crispness and applied the rub not only to the skin but also to the meat underneath and inside the cavity. Lifting the skin had the added advantage of creating pockets of air between the skin and flesh that made it easier for the fat to render for our best spice-rubbed turkey recipe.
Instructions
- Heat oil in medium nonreactive saucepan over medium-high heat until shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add remaining ingredients and cook, stirring constantly, until mixture releases moisture and is boiling, about 4 minutes; reduce heat to low, cover and simmer, stirring occasionally, until apples are tender, 20 to 25 minutes. Cool to room temperature before serving. (Can be refrigerated in airtight container up to 2 weeks; bring to room temperature before serving.)
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