Cranberry-Apple Chutney Photo
Cranberry-Apple Chutney
Yield: Makes about 3-1/2 cups without walnuts or 4 cups with walnuts
Ingredients:
1-1/4
cups granulated sugar

1/2
cup water

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)



 
Preparation:
1.
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.

2.
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.


Note This chutney makes a wonderful appetizer when spooned over cream cheese spread on melba rounds.



This recipe appears in: Sweet Sauces

you might also like...
FPO

Strawberry Blueberry Salsa

Learn how to make mouth-watering salsa at home instead of relying on the jars on aisle 11 at your local grocery store.

FPO

Rich Chocolate Sauce

Learn how to make sweet sauces by following our easy-to-understand recipes and cooking instructions.