Partridgeberry Apple Chutney. This mildly spiced partridgeberry apple chutney is earthy, tangy and makes a delicious accompaniment to roast pork or baked ham.
Partridgeberry Apple Chutney
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 Apple Chutney
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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 tbsp extra virgin olive oil
- 1 small red onion
- 2 large apples diced
- ½ tsp kosher salt
- Zest and juice of one orange
- ¼ cup apple cider vinegar
- 1 tbsp finely grated ginger root
- 1 cup partridgeberries, or cranberries
- 1 tsp nutmeg
- Pinch ground cloves
- ½ tsp fresh coarsely ground black pepper
- 3 tbsp 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
John Hebb
Sunday 17th of December 2017
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.
Janet
Wednesday 29th of November 2017
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
Barry C. Parsons
Tuesday 5th of December 2017
Properly canned, yes.