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.
If you're looking for a great dressing, try this recipe for a champagne vinaigrette from Inedible to Incredible.
Dried Fruit and Tomato Chutney from Hunt's combines tomatoes, dried fruit, onion, cilantro and balsamic vinegar. It's great on sliced roast turkey and is the perfect complement that the whole family will enjoy.