Cranberry-Apple Chutney

by the Editors of Publications International, Ltd.

Browse the article Cranberry-Apple Chutney

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