I made a Pork shoulder the other day and as an after thought whipped this up to go with it. I'll be making chicken later on this week and will use the left over chutney with that as well.
Apples and cranberries just go perfectly with pork or poultry. With Thanksgiving nearing I'm craving cranberry anything.
Cranberry Apple Chutney
2-3 firm apples chopped skins on or off ( I used Granny Smiths because of the color)
3/4 cup fresh cranberries
1 cup cider ( I used hard cider)
1/2 a diced onion
1 clove of garlic minced
1/2 tsp ginger
1/2 tbs butter
In a sauce pan saute onions for about 20 minutes until they are caramelized. Add in apples, cranberries, cider, garlic and simmer for another 15 minutes until apples are tender and cranberries break down.
Mix in ginger.
Serve hot over pork or poultry.
This recipe was linked at....