Easy Cranberry Chutney

From inthekitchenwithkath.com

(Adapted from a recipe in Yumana’s Table by Yumana Devi)


Makes about 3 cups, and doubles easily if you’re serving a crowd.

 

1 (12-ounce) bag of cranberries

2 large apples

2 large oranges

1 cup pure maple syrup

 

1. Zest the oranges.

2. Wash and drain the cranberries and put them in a pot. (My 3 quart pot is the perfect size.)

3. Peel, core, and chop the apples, and add them to the pot.

4. Juice the oranges. Add the juice and the orange zest to the pot.

5. Add the maple syrup.

6. Bring the chutney to a boil over medium-high heat.

7. Reduce heat to medium. Cook, uncovered, for about 15 minutes  30 – 45 minutes, until the cranberries have popped, the apples have cooked down, and the chutney has thickened a bit. Stir it occasionally while it’s cooking.

8. Cool and transfer to a bowl; cover and refrigerate until ready to use.