Cranberry Chutney

By LaLaCooks

Ingredients

• 1/2 cup apple-cider vinegar
• 2/3 cup packed light-brown sugar
• 1 teaspoon salt
• 1/2 teaspoon ground cardamom
• 1 cup candied orange peel, cut into 1/4-inch pieces
• 1/2 cup finely diced celery, (2 to 3 ribs)
• 1 1/2 cups finely diced red onion, (1 medium red onion)
• 2 apples, peeled, cored, and cut into 1/4-inch cubes
• 5 cups whole frozen cranberries

Details

Servings 6
Adapted from marthastewart.com

Preparation

Step 1

Directions

Combine vinegar, sugar, salt, cardamom, orange peel, celery, onion, apples, and 2 cups water in a low-sided, 6-quart saucepan. Set over medium-high heat; bring to a boil.

Reduce heat to a simmer, and cook until apples are tender and most of the liquid has been absorbed, 30 to 40 minutes.

Stir in cranberries; cook until they begin to pop, 10 to 15 minutes. Remove pan from heat.

Transfer to a large bowl set over an ice bath to chill; store in an airtight container, refrigerated, up to 4 weeks.

From Martha Stewart Living,

November 1998