I made this relish for Thanksgiving, and it was a hit! This could not be easier! You chop up the apple and onion. Throw them into the saucepan along with the rest of the ingredients. Simmer on low until everything comes together and until cranberries pop, liquid is absorbed, and it turns into a chunky chutney. Make sure you taste it. I like it tart. If you like it sweeter, you can always add more agave, some brown sugar, or maple syrup. Although it’s great by itself, I use this for so many things! It’s delicious on cold cut sandwiches, brie and turkey sandwiches, even as an elegant appetizer on top of brie filled phyllo cups! You can always omit the onion for a fruitier cranberry sauce. Enjoy!
1 12 oz. bag cranberries
¼ yellow onion diced
1 granny smith apple diced
1 cinnamon stick
¼ cup agave nectar
¼ cup apple cider or cranberry juice
zest of 1 orange
Combine all ingredients into a saucepan. Simmer on low until cranberries pop and apples cook down. Stir occasionally while cooking. Cook until the chutney has thickened, about 25 minutes. Let cool and serve.