Apple-Cranberry Chutney

The flavors in this sweet-and-sour chutney, from Executive Chef Michael Shea at The Stockyards Restaurant and 1889 Saloon, are a lovely accompaniment to savory holiday dishes. We think your neighbors will gobble it up. 

1 Red apple, medium dice
1 Green apple, medium dice
6 oz. Orange juice
6 oz. Apple juice
2 T Butter
1/3 of a Large red onion, small dice
1/3 C Brown sugar
1 C Dried cranberries
1/3 C Raspberry vinegar
1 tsp. Cinnamon, ground
1 T Molasses
1 T Maple syrup
2 T Karo corn syrup
1 T Clove powder
Slurry (equal parts cornstarch and water)

Dice the apples and place them in a bowl with the orange juice and apple juice. Set aside. In a large saucepan, heat the butter over medium heat and sauté the onion until it is just starting to brown. Add the apples, the juice and all of the remaining ingredients to the saucepan and bring to a boil. Turn down heat and simmer for 10 to 12 minutes. Add the cornstarch slurry a little at a time until you achieve the desired thickness. It will continue to thicken for a short time after adding it, so wait before adding more. Cool for a few minutes at room temperature and then refrigerate uncovered until completely cool.

Wrap it up: Be sure to use an air- and liquid-tight container to house chutney. “People love the quality and safety of glass containers,” says Kelly Vrtis, spokesperson for The Container Store. She even suggests scooping the chutney into smaller cracker jars, gussied up with ribbons and a label, and presenting them as favors at a holiday party. A tie-on, like a serving spoon or a holiday ornament, hanging from a glass jar would make the gift twice as nice, Vrtis adds.