Cranberry Chutney

By á-22546

This recipe is a bit of an amalgam of a number of other recipes but mostly it’s based on the apply chutney recipe from Alice Currah at Savory Sweet Life. I make this up the day before because it just gets better as it sits in the refrigerator. This works well for Thanksgiving, it's one less dish you have to prepare! Enjoy!

Ingredients

• 2 cups cranberries (fresh if possible)
• 2 Granny Smith apples, rough chopped
• 2 firm red apples (like a Liberty or Braeburn) rough chopped
• 1/2 cup golden raisins
• 1 1/4 cups brown sugar
• 1/2 cup cider vinegar
• 1/2 cup orange juice
• 1 teaspoon ginger, minced
• 1 teaspoon cornstarch
• 1 teaspoon cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt

Preparation

Step 1

Combine all ingredients in a saucepan and cook over medium heat for about 20 minutes until it’s thick.

Check the flavor and add sugar if you need it. The cranberries can make this very tart. Make the day before for best flavor.