A recipe from The Bitten Word
When we were asked by the Washington Post to come up with a few recipes for their Thanksgiving coverage, we thought of a few cranberry sauce alternatives that we wanted to try. So we hit the kitchen, developing three recipes for turkey-complementary sauces. They each turned out rather well, but our favorite was this Tart Apple Chutney.
Any time of the year, we love a thin slice of a Granny Smith apple on a turkey sandwich. That was the inspiration for this chutney, which is made with Granny Smiths and golden raisins and flavored with cider vinegar and fig preserves for a nice tart/sweet contrast. To give it a bit of texture, we added toasted walnuts.
We loved this as a complement to turkey. The tartness of the apple and vinegar went perfectly with a nicely roasted bird. If you want an alternative to cranberry sauce that will stand out at the Thanksgiving table, this will do the trick.
Related posts:
- The top Thanksgiving trends for 2012
- Thanksgiving Recipe Index: Every dish recommended by food magazines this year
Tart Apple Chutney
A recipe from The Bitten Word for The Washington Post
Nutritional information available via The Washington Post
Makes about 2 3/4 cups
INGREDIENTS
1 large Granny Smith apple, peeled if desired, cored and cut into small dice
2 tablespoons freshly squeezed lemon juice
1 cup golden raisins
1/4 cup apple cider vinegar
1/4 cup fig preserves
1 cup water, or more as needed
2/3 cup coarsely chopped walnuts, toasted and cooled (see NOTE)
DIRECTIONS
Combine the apple, lemon juice, raisins, vinegar, preserves and water in a large saucepan over medium-high heat and bring to a boil. Reduce the heat to medium-low and cook, stirring occasionally and adjusting the heat so that the liquid is barely bubbling, until the apple has softened, about 30 minutes. If the mixture becomes too dry, add water.
Remove the saucepan from the heat, stir in the walnuts, and let the chutney cool completely. Cover and refrigerate. Serve at room temperature.
NOTE: Toast the nuts in a small skillet over medium-high heat for about 6 minutes, tossing them frequently and watching carefully so they don’t burn.
MAKE AHEAD: The chutney can be made up to a week in advance, covered and refrigerated.
