Cranberry chutney with apples

Ingredients for 4 servings:

• 1 ½ kg apples, preferably sour ones
• 4 onions
• 2 garlic cloves
• 100 g ginger root
• 20 pieces of allspice
• 2 pinch(s) nutmeg, freshly grated
• 2 tsp salt
• 400 ml apple cider vinegar
• 250 g brown cane sugar
• 400 g cranberries (dried like raisins)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

goes very well with Thanksgiving turkey

Peel the onions and cut into quarters. Dice the apples (peeled or unpeeled) into cubes (maximum 1 cm per side). Chop the garlic. Peel and grate the ginger, squeezing any juice from any woody bits. Crush the clove pepper in a mortar and pestle, grate the nutmeg, and add both spices, salt, and sugar to the apples, onions, garlic, and ginger in a saucepan. Add half of the cranberries and pour in the vinegar. Bring to a boil and simmer gently, uncovered, for about 1 hour. Then roughly puree or mash the fruit mixture. Add the remaining cranberries, bring back to a boil, and simmer for 3 minutes. Transfer to twist-off jars and store in the traditional way. The specified amount is enough for about four 450 g jars. We always serve the chutney, slightly chilled, with the Thanksgiving turkey. With its fruity, sweet and sour aroma, it harmonizes perfectly with salty and spicy side dishes.