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 Apple Chutney - This mildly spiced partridgeberry apple chutney is earthy, tangy and makes a delicious accompaniment to roast pork.
- 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)
- 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.
Serving Size10 servings
Amount Per Serving Calories 96Saturated Fat 1gSodium 119mgCarbohydrates 14gFiber 1gSugar 9gProtein 1g