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A grilled pork chop topped with a dark fruit glaze, served with a side of roasted root vegetables.

Spiced Apple Chutney with Cranberries and Hot Honey

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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4

Ingredients

  • 2 Honeycrisp apples peeled, cored, and diced into 1/2-inch pieces
  • 1/4 cup dried cranberries
  • 1/4 cup brown sugar
  • 1 tablespoon hot honey
  • 1/2 tablespoon minced garlic
  • 1/4 cup apple cider vinegar
  • 2 tablespoons water
  • 1/4 cup onion finely diced
  • 1/2 teaspoon fresh ginger minced
  • 1/8 teaspoon salt
  • Spices to toast:
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • A tiny pinch of ground cloves

Instructions

  • Toast the spices: Place your small saucepan over medium-low heat with a dry pan (no oil or water). Add the cinnamon, nutmeg, and cloves. Swirl them continuously for 30 to 60 seconds until highly aromatic.
  • Combine everything: Turn off the heat for a moment. Add all remaining ingredients straight into the pot with the toasted spices: the diced Honeycrisp apples, dried cranberries, brown sugar, hot honey, minced garlic, apple cider vinegar, water, diced onion, minced ginger, and salt. Give it a thorough stir to dissolve the sugar.
  • Bring to a boil: Turn the heat up to medium-high and bring the entire mixture to a rolling boil.
  • Simmer and thicken: Immediately reduce the heat to low. Let it simmer uncovered for 25-35 minutes, stirring occasionally. Cook until the apples are tender and the liquid has reduced into a thick, glossy syrup that binds the chutney together.
  • Cool: Remove from heat and let it cool completely before serving.