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

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