TLC Cooking "Cranberry-Apple Chutney"

Cranberry-Apple Chutney

Cranberry-Apple Chutney

YIELD Makes about 3-1/2 cups without walnuts or 4 cups with walnuts
See Cooking Videos

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:

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.

Note

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

This recipe appears in: Sweet Sauces