Ready for the fall, this Cranberry Apple Chutney with fresh ginger has the right balance of fruit, tang and sweetness. As a great alternative to the regular store bought cranberry sauce, it’s also easy to prepare and a time saver as well when made in the Aroma Turbo Rice Pressure Cooker. Top it over a round of Brie for an easy and elegant appetizer.
12 oz fresh cranberries
2 apples, peeled, cored and chopped
1 cup brown sugar
2/3 cup apple juice
¾ tsp ground cinnamon
¼ tsp ground cloves
½ tsp fresh ginger, finely minced
1 tbsp cornstarch mixed with 2 tbsp water
Optional ½ cup walnuts, chopped
Aroma Turbo Rice Pressure Cooker, APC-804SB
Place the fresh cranberries, chopped apples, brown sugar, apple juice and spices in the inner pot of the Turbo PC. Close the lid securely and set the steam vent to “airtight”. Set to high pressure (3P) and cook for 5 min. Carefully release the pressure and stir in the cornstarch mixture to thicken. For an even thicker consistency, remove and mash 1/3 of the mixture, then stir back into the pot. Add walnuts, if desired.
Place a few spoonful’s on top of a round or wedge of brie. The heat of the sauce will warm the cheese. Or, if serving at a later time, place on a baking sheet and heat for a few minutes in a 500 degree oven. Serve with an assortment of crackers or slices of crisp pears, apples or persimmons.
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