Cranberry chutney

Ingredients for 4 servings:

• 250 g cranberries, fresh or frozen
• 2 apples, sour (e.g. Boskop)
• 1 onion(s)
• 20 g fresh ginger
• 50 ml juice (cranberry or orange juice)
• 50 ml apple cider vinegar
• 150 g sugar, possibly mixed half with preserving sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 30 minutes

sweet and sour makes you happy

Wash and drain the cranberries. Peel and core the apples, then finely dice them. Finely chop the onion and grate the ginger. Combine all ingredients except salt and pepper in a saucepan, mix thoroughly, cover, and let stand for about 2 hours (in the meantime, you can sterilize the jars). After the resting time, bring the chutney ingredients to a boil and simmer gently for about 8 minutes, stirring frequently (stay there, as it can easily boil over!). Season the chutney with salt and pepper, pour into the prepared jars, seal tightly, turn upside down for 5 minutes, and then let cool normally. The chutney is perfect with roasts, game, or a hearty cheese platter. It can also be used as a ketchup substitute.