Apple Cranberry Chutney

Ingredients

• 1 tbsp neutral oil
• 1 small yellow onion – finely chopped
• 0.5 tsp mustard seeds
• 0.5 tsp ground allspice
• 1 stick cinnamon stick
• 0.25 tsp red pepper flakes
• 1 tbsp fresh ginger – peeled and finely grated
• 0.75 cup light brown sugar – packed
• 0.5 cup apple cider vinegar
• 1 tsp orange zest – finely grated
• 0.5 cup orange juice
• 1 tsp kosher salt
• 1 lb tart apples – peeled, cored, and diced 0.5 inch
• 12 oz fresh cranberries – rinsed
• 0.5 cup golden raisins

Instructions

1. Rinse the cranberries, peel and dice the apples, finely chop the onion, grate the ginger, and zest the orange.
2. Warm the neutral oil in a medium, heavy saucepan over medium heat. Add the onion and cook, stirring, until translucent and softened, 5–7 minutes.
3. Add the mustard seeds and cook until they begin to pop, 30–60 seconds. Stir in the cinnamon stick, ground allspice, and red pepper flakes; toast until fragrant, about 30 seconds. Add the grated ginger and cook 30 seconds more.
4. Stir in the light brown sugar, apple cider vinegar, orange zest, orange juice, and kosher salt. Bring to a gentle simmer, stirring to dissolve the sugar.
5. Add the diced apples and simmer until starting to soften, 5–7 minutes.
6. Add the cranberries and golden raisins. Simmer uncovered, stirring occasionally, until most cranberries have burst and the chutney is thick and glossy, 15–20 minutes. Doneness cue: it should mound on a spoon and a track should briefly hold when you drag a spoon across the pan.
7. Remove from heat and discard the cinnamon stick. Let cool 10 minutes, then taste and adjust salt or vinegar to balance sweetness and tartness.
8. Cool to room temperature. Serve, or transfer to a clean jar and refrigerate up to 2 weeks; the chutney thickens and the flavors deepen after a day.