Partridgeberry Apple Chutney
Partridgeberry Apple Chutney. This mildly spiced partridgeberry apple chutney is earthy, tangy and makes a delicious accompaniment to roast pork or baked ham.
This Partridgeberry Apple Chutney makes a great accompaniment to grilled pork chops or roast pork, especially Herb Crusted Roast Pork. Partridgeberries or lingonberries are a local Newfoundland favourite but you can easily substitute cranberries in this recipe.
We often serve this chutney with baked ham too and you can even use it as a more savoury substitute for cranberry sauce with chicken or turkey.
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Partridgeberry Relish
Partridgeberry Apple Chutney - This mildly spiced partridgeberry apple chutney is earthy, tangy and makes a delicious accompaniment to roast pork.
Ingredients
- 3 tablespoon extra virgin olive oil
- 1 small red onion
- 2 large apples diced
- ½ teaspoon kosher salt
- Zest and juice of one orange
- ¼ cup apple cider vinegar
- 1 tablespoon finely grated ginger root
- 1 cup partridgeberries, or cranberries
- 1 teaspoon nutmeg
- Pinch ground cloves
- ½ teaspoon fresh coarsely ground black pepper
- 3 tablespoon brown sugar
- pinch red curry powder, hot (optional)
Instructions
- Over medium low heat saute chopped red onion in the olive oil for about 2 minutes until the onions become translucent but not browned.
- Toss in chopped apples and saute for an additional minute. Add the remaining ingredients and simmer for about 10 minutes until thickened to a jam-like consistency .
- Leftovers can be stored in the refrigerator in a mason jar or other clean sealed container for several days.
Nutrition Information
Yield
10Serving Size
10 servingsAmount Per Serving Calories 96Saturated Fat 1gSodium 119mgCarbohydrates 14gFiber 1gSugar 9gProtein 1g
Hi I love all your recipes! I have all three of your cookbooks! Hoping for a 4th one soon... I was wondering if you could hot water bath this recipe to preserve it? Thanks Janet
Properly canned, yes.
What have I done? I found it to be too spicy and hot. Just made it. SO, maybe my onion was too large or the grated ginger was slightly more than a tablespoon. We haven't served it yet so have cooked up another apple and more cranberries in a bit of orange juice and more sugar with no additional spices. I'll add that to half of the original to tame it down. Will try in morning after refrigerating. I wish I would had been more careful measuring. We will be making ALL the other recipes in your Christmas Book in the New Years Dinner section.