Apple-cranberry chutney is what happens when you want to make pomegranate chutney and you can’t find pomegranates anywhere in the city…the recipe is similar, but with a few minor adjustments. It’s still well-spiced as ever…

Apple-Cranberry Chutney

You will need:

1 crisp apple, chopped finely
1/8 cup red wine vinegar
1/8 cup lemon juice
1/2 cup pomegranate juice
1 inch of fresh ginger, peeled and chopped (if this is confusing, think about a thumb-sized piece of ginger)
1/2 tsp ground ginger
3/4 cup dried cranberries
Half of a small red onion, chopped very finely
1 tsp ground cinnamon
1/2 tsp ground cloves
1 tsp allspice
1 tsp salt
1 1/2 cups sugar
2 tablespoons honey
1 ounce fruit pectin (I find this is usually half of a standard sized packet)

Add everything but the sugar and pectin to a saucepan; mix well, add pectin, and bring to a boil on high heat.

Once it reaches a rolling boil, add the sugar, all at once, and continue to stir, keeping heat on high, for five minutes. After five minutes, reduce heat until half the liquid has boiled off. Then remove from heat and continue to stir for five to ten minutes; if significant amounts of foam form, skim them off as you stir.

Once cooled, transfer to a jar or other container and cool.