Pressure Cooker Cranberry-Apple Chutney
Chutney is a spicy condiment made with fruit, vinegar, and spices. This version is made in a pressure cooker. Serve it with roast turkey, roast chicken, or on a cheese tray.
Serves: 32Hands-on: 10 minutesTotal: 25 minutesDifficulty: Easy
- 1 bag (12 oz.) cranberries
- 1 cup light brown sugar, packed
- 1 small sweet onion, peeled and diced
- 1 jalapeño pepper, seeded and minced
- 2 Tbsp. fresh ginger, peeled and grated
- 1 clove garlic, minced
- 1 tsp. yellow mustard seeds
- 1 cinnamon stick (3")
1/ 2cup orange juice 1/ 2cup apple cider vinegar
- ¼ tsp. salt
- 3 lbs. Granny Smith apples (about 6 apples), peeled, cored, and diced
- Rinse and pick over the cranberries. Add the cranberries, brown sugar, onion, jalapeño, ginger, garlic, mustard, cinnamon stick, lemon juice, and salt to a 5- to 7-quart pressure cooker. Cook over medium heat until the sugar dissolves, stirring occasionally, about 5 minutes.
- Arrange apples in a layer over the cranberry mixture in the pressure cooker. Do not stir the apples into the mixture. Lock the lid in place and bring to high pressure. Cook on high pressure for 1 minute. Remove from the heat and quick-release the pressure. Remove the cinnamon stick.
- Store in a covered container in the refrigerator for up to 2 weeks. Serve heated or chilled.