angela, just for comparison, here's Lorraine's that is just delicious - hope you'll post yours also, can never have too many chutney ideas!!! (fincher is a friend who had a question) Hope this is alright with you, lolly!!
Lorraine
Cranberry Apple Chutney
I made this one to give away as gifts last Christmas. Now, I always have some on hand. It goes well with chicken , turkey, duck, pork. I used it on the cheese and fruit platter last weekend.
2 tsp (10 ml) vegetable oil
1/2 cup (125 ml) finely chopped onion
1 Tbsp (15 ml) minced peeled ginger
2 garlic cloves, minced
2 1/2 cups (625 ml) cranberries about 10 oz (300g) bag
1 medium apple, peeled, cored and roughly chopped
3/4 cup (175 ml) brown sugar
1/2 cup (75 ml) apple cider
1/4 cup (50 ml) cider vinegar
1/2 tsp (2ml) salt
1/4 tsp (1 ml) ground ginger i use 1 Tbsp fresh grated
Pinch of hot red chili flakes
2 star anise
1 cinnamon stick
Heat oil in medium saucepan over medium heat. Add oinion, ginger, and garlic, cook for several minutes until softened slightly. Add remaining ingredients.
Cover, increase heat and bring to a boil. Then reduce heat and simmer uncovered, stirring occasionally for 25 - 35 minutes, or until chutney has thickened. Let cool.
Makes 2 cups.
I quadruple the batch, sterilize 250 ml jars, add hot chutney to hot jar, process in water bath 10 minutes.
Fincher
what do the two gingers do? I have never used fresh and dry ginger in the same dish, does it provide a differant flavor profile?
Lorraine
I've done it with both. I find the dried ginger more subtle. I really like the taste of the fresh, and actually add more than recipe calls for. This is a recipe you can really play around with. As are most chutneys.