Holiday prep work is extremely important for having holidays go smoothly. Try this freezer-friendly cranberry apple chutney to free up some of your time this season!
We are so close to the holidays! Christmas is my holiday of choice and getting ready for it has been a trip and a half. It’s not so much the gift giving; I was done with my shopping a couple of weeks ago! I even got the shopping for my nephew done for his birthday on the 28th.
No, the part about Christmas that is hectic is all of the cooking! I have been baking cookies on and off for what seems like the past week. On top of the 20 dozen or so I have already made (give or take a few dozen), i just made another 4 dozen. I’m not really sure where all these cookies are going to go!
But enough about my crazy cookie adventures. You are here for something different.
This cranberry apple chutney is one that my mom and I have been making for quite a few years now. We swapped regular cranberry sauce for the cranberry apple chutney on a year when the apple tree in our front yard was growing apples. Our apple tree doesn’t normally give us anything, so this was a special treat.
There were quite a few of them however, and we had to find something to do with all of these apples!
We decided to make some of this cranberry apple chutney and it has been a staple during the holidays ever since.
Need some extra time this holiday?
This year, I tried making chutney ahead of time when we had the apples and then storing it in the freezer for when we needed it a month later. Turns out, the chutney does just fine!
Make sure you cover the chutney with plastic wrap underneath the lid and keep it in an airtight container. the less contact with air the better! It also keeps for about a week in the refrigerator. If you make it now you will be golden for Christmas. 🙂
This recipe can be time consuming. You have to stick close to it. But if you do it when you have a little extra time, you’ll have an amazing cranberry sauce and when the holidays come, all you have to do is let it thaw and serve!
Do you have any freezer-friendly favorites for the holidays? Let me know in the comments below!
UPDATE: I have created a video for this recipe on Instagram!
A little late to #tbt ? Yes, I know, but it goes with today’s post! I tried something different! This is my old but tried-and-true recipe for apple cranberry chutney I had on my blog last year. It was one of my first posts! The FDL and I have come such a long way… Anyway, Let me know what you think and what other recipes you would want me to show you how to do in the future! #linkinbio for the whole recipe 🙂 . . . Music: Pacific Sun by Hooksounds (www.hooksounds.com)
Cranberry Apple Chutney
Goods you need
- 12 oz. fresh or frozen cranberries (1 bag)
- 4-5 medium apples, peeled and chopped
- 3/4 cup sugar
- 1 cup cold water
Let's get to it!
Rinse cranberries off and make sure there are no rocks or debris in the cranberries. Cranberries do not have to be thawed if frozen. Put them in a pot with the sugar and water over medium high heat. Stir occasionally.
When cranberries begin to pop, put in chopped apples. Stir frequently.
Once the apples begin to soften, turn heat down to low, still stirring frequently. I wanted my chutney to be more chunky so I let mine cook for 15-20 minutes; you can cook for as long as it takes to reach desired texture.
Allow chutney to cool completely before placing in an airtight container and putting it in the freezer or refrigerator. If eating on the same day, serve and enjoy!
This recipe results in a tart chutney. If you want your chutney sweeter, add an extra 1/4 cup of sugar.
This chutney can be served hot or cold.