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The tangy, sweet aroma of this cranberry chutney with sweet apples means it will go well with sweet and savoury dishes alike. Chutneys can also be made to be very spicy, depending on the intensity of the seasoning, and are therefore used in Indian cuisine in particular to refine curries. A jar of cranberry chutney makes a great creative present!
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
2 preserving jars (each approx. 300 ml)
How it's done
Bring all of the ingredients to the boil in a pan, stirring constantly. Cover and reduce over a medium heat for approx. 30 mins., stirring occasionally. Remove the cinnamon sticks. Roughly mash the chutney using a potato masher.
Pour the chutney into clean glass jars that have been rinsed in hot water, seal the jars and leave to cool on a cloth.
|Tip:||If you like it spicy, add some fresh chilli.|
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