Apple and Cranberry Chutney

american sauce ginger onion roast thanksgiving quick & easy wheat/gluten-free cranberry apple fall clove seed gourmet

N/A

Makes 6 accompaniment servings

Source

Ingredients

2 lb Gala apples (about 4)

1 medium onion, cut into 1-inch pieces

2/3 cup packed dark brown sugar

1/2 cup fresh orange juice

3 tablespoons unsalted butter, melted

2 teaspoons mustard seeds

1/4 teaspoon ground ginger

1/8 teaspoon ground cloves

1/2 lb fresh or frozen cranberries (2 cups), thawed if frozen

Method

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.