(Norsk oppskrift, følg linken: Tyttebær-Eple Chutney)
Since we already put some efforts in preparation in festive foods for X-mas and New Year’s, maybe it’s also worthwhile to put a lil extra effort in the accessories as well – especially in those things that can be made well in advance. This aromatic, little jam will elevate your meal for sure!
It is excellent with turkey, X-mas ham, and any dish you would normally serve with cranberries. And yes, you can certainly switch the lingonberries with cranberries in this recipe. The spices are perfect for the Holidays, but it can be used year-round of course.
You just must try it with deep fried Camembert, or how about on Melba toast with cream cheese?
This recipe yields a rather large portion, so why not put some of it in a pretty jar and give away as a present?
Lingonberry and Apple Chutney
A fresh, light, Italian-inspired pasta recipe perfect for a late summer dinner.
- 500 g fresh or frozen lingonberries
- 3 Granny Smith apples
- 1 onion
- 300 ml sugar
- 100 ml water
- 200 ml sultanas
- 100 ml soft brown sugar
- 50 ml cider vinegar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground allspice
- 100 ml walnuts, toasted and chopped (optional)
DirectionsRinse the lingonberries and peel and slice the apples and onions into small cubes.
Place sugar and water in a heavy-liter saucepan and bring to a boil over high heat. Boil for 3 minutes. Add the lingonberries, apples, onions, raisins, brown sugar, vinegar, and spices and give it a quick boil. Reduce heat and simmer, uncovered, for 20 to 25 minutes or until the chutney is very thick. Stir occasionally.
Cool and stir in toasted walnuts. Put in a clean glass with a tight lid and it will keep in fridge for a couple of weeks.