Appetizer, Sides, Snacks

Roasted Apple & Cranberry Chutney

There are days in which I have been feeling quiet. The quiet that finds you feeling rooted in the present instead of feeling anxious over the future. This good-for-you quiet is the type of quiet that just finds you looking a bit closer at the things in the everyday…as if it had not existed until that very moment. Yes, it has been a good day….a quiet day.

In these times of quiet it is often encouraged to have a snack. I decided that for this day I would make a roasted fruit chutney. It seemed like a good idea in this brain of mine that seems to all of a sudden be brimming with a flood of food pairings and flavor ideas. I used to timidly try the ideas out a few here or a few there over the span of months.

Then I began to wonder why? Why not take an idea and run with it? As I was cruising along this road of realization I finally was able to stop. And when I stopped, really stopped instead of the faux stopping I had previously mastered….

I could create.

It felt good. Oh, that spread? It is a cashew spread…I will share that with you soon!

I had a nice day today. How was your day?

Roasted Apple & Cranberry Chutney

Ingredients

  • 1 cup fresh cranberries
  • 1 medium sized apple, sliced, I used Macoun
  • 2 cups grapes, halved if large
  • 1/2 teaspoon each of: cinnamon, allspice, cloves
  • 1 teaspoon cornstarch
  • 4 slices of red onion
  • 1/4 cup apple cider vinegar
  • 1/8 cup pure maple syrup
  • pinch of red pepper flakes
  • salt & pepper

Instructions

  1. Preheat the oven to 350* and line a rimmed baking sheet with a silpat or parchment paper.
  2. Combine the cranberries, grapes and the apples on the lined baking sheet. Add the cornstarch, cinnamon, cloves, allspice and toss to combine. Roast the fruit, stirring occasionally, for about 25-30 minutes until softened and all bubbly. (Note: I did not halve my grapes, but I used a potato masher on them and it worked like a charm for this next step).
  3. In a pot on the stovetop, over medium heat combine the roasted fruit with the onion slices, maple syrup, apple cider vinegar and pinch of red pepper flakes, salt and pepper and bring to a boil. Reduce the heat to a simmer and let the chutney simmer until the liquid is reduced down and the mixture is thickened, about 15-20 minutes. This chutney will last in the fridge for up to two weeks.
http://www.notquitegourmet.com/2013/10/23/roasted-apple-cranberry-chutney/

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