Cranberry Apple Chutney

Cranberry Apple Chutney
Gourmet (November, 2004)

2 lb Gala apples (about 4)
1 medium onion, cut into 1-inch pieces
2/3 cup packed dark brown sugar
1/2 cup fresh orange juice
3 tablespoons unsalted butter, melted
2 teaspoons mustard seeds
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 lb fresh or frozen cranberries (2 cups), thawed if frozen

Put oven rack in upper third of oven and preheat oven to 400 F. Peel, halve, and core apples, then cut into 3/4-inch cubes. Stir together with remaining ingredients except cranberries in a 13-by-9-inch glass baking dish and spread in an even layer.

Roast apple mixture, stirring occasionally, 1 hour. Remove dish from oven and stir in cranberries, then continue roasting until cranberries are softened and most of liquid is absorbed, about 20 minutes. Serve chutney warm or at room temperature.

Chutney can be made 3 days ahead and cooled, uncovered, then chilled, covered.

Notes: Made this one up on Tuesday for the Thursday Thanksgiving feast. We actually ended up with three different cranberry dishes being donated by various attendees. This one proved most popular, and I was complimented on the combination of the tastes of the cranberries and apples and people seemed pleasantly surprised by the little bursts of flavor from the mustard seeds. I'd judge this one a success.