YIELD Makes about 3-1/2 cups without walnuts or 4 cups with walnuts
|1‑1/4||cups granulated sugar|
|1||package (12 ounces) fresh or frozen cranberries (about 3-1/2 cups)|
|2||medium Granny Smith apples, cut into 1/4-inch pieces (2 cups)|
|1||medium onion, chopped|
|1/2||cup golden raisins|
|1/2||cup packed light brown sugar|
|1/4||cup cider vinegar|
|1||teaspoon ground ginger|
|1||teaspoon ground cinnamon|
|1/8||teaspoon ground allspice|
|1/8||teaspoon ground cloves|
|1/2||cup walnuts or pecans, toasted and chopped (optional)|
- Combine granulated sugar and water in heavy 2-quart saucepan. Bring to a boil over high heat. Boil gently 3 minutes. Add cranberries, apples, onion, raisins, brown sugar, vinegar, ginger, cinnamon, allspice and cloves.
- Bring to a boil over high heat. Reduce heat to medium. Simmer, uncovered, 20 to 25 minutes or until mixture is very thick, stirring occasionally. Cool; stir in walnuts. Cover and refrigerate up to 2 weeks before serving.
This chutney makes a wonderful appetizer when spooned over cream cheese spread on melba rounds.
This recipe appears in: Sweet Sauces
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