Recipe by Two Socks
This is an incredibly delicious recipe I got from one of the chefs at school. It goes well with smoked, roasted, or grilled pork as well as smoked turkey and even ham. It is good enough to eat with a spoon! If you don't like this stuff, seek medical attention as you may have a mysterious disorder!
Top Review by Bayhill
I am a huge chutney fan, but this one just did not do it for me. The vinegar was too overpowering and didn't allow the other flavors to come through. I followed the recipe exactly, but maybe with some "tweaking" it would be fine. For those who like a more vinegary chutney, this recipe would probably be great, but for me, it wasn't. I'm sorry, I wish I could give it a higher rating, but I just didn't care for it.
- 2 cups apple cider vinegar
- 2 cups light brown sugar
- 1 cup red wine
- 1 cinnamon stick
- 1 tablespoon mustard seeds
- 1 pinch dried chili pepper flakes
- 1⁄2 cup dried cranberries
- 1 tablespoon butter
- 3 granny smith apples, peeled, cored, and diced small
Directions See How It's Made
- Combine the first seven ingredients in a 2-quart saucepan and bring to a gentle boil over medium-high heat.
- Reduce heat to medium-low and simmer, uncovered, until the mixture has reduced to a thick syrup, being careful NOT to caramelize the sugar.
- Heat the butter in a large skillet over medium-high heat and saute the apples until they are a light golden color.
- Add the apples to the chutney reduction, remove from heat, cover, and let stand 10 minutes before serving, removing the cinnamon stick.