This is apple-cranberry chutney is much more than the sum of it’s parts, says prunefeet. The combination of sweet and savory is really wonderful.
1 Tbsp. vegetable oil
1 medium onion, chopped fine
2 medium cloves garlic, minced or put through a press
3 cups cranberries, picked over and coarsely chopped
2 large golden delicious apples (about 1 lb.), peeled, cored, and cut into 3/8-inch cubes
1 cup packed dark brown sugar
1/4 cup raisins
1 Tbsp. cider vinegar
1/2 tsp. salt
Heat oil in medium non-reactive saucepan over medium-high heat until shimmering; add onion and cook, stirring occasionally, until the onions soften and begin to brown, about 5 minutes. Add garlic and cook, stirring constantly until fragrant, about 30 seconds. Add remaining ingredients and cook, stirring constantly until the mixture releases moisture and is boiling, about 4 minutes. Reduce heat to low, cover and simmer, stirring occasionally, until apples are tender, 20-25 minutes. Cool to room temperature before serving. Can be made up to 2 weeks ahead and refrigerated in airtight container; bring to room temperature before serving. Makes about 4 cups.
Apple Cranberry chutney–delish recipe