Cranberry-Ginger Chutney

By exdircomp

Ingredients

• 1 tbsp. unsalted butter
• 2 ribs celery, finely chopped
• 1 small yellow onion, finely chopped
• 1 lb. (about 4 cups) fresh or frozen cranberries
• 1/2 cup packed light brown sugar
• 1/4 cup honey
• 2 tbsp. sugar
• 2 tsp. ground cinnamon
• 1 1/2 tsp. finely grated fresh ginger
• 1/4 tsp. ground allspice
• 1 tart apple, such as Granny Smith, stemmed, cored, and finely chopped

Preparation

Step 1

Heat butter in a 4-qt. saucepan over medium heat; add celery and onion, and cook, stirring, until soft, about 12 minutes. Add cranberries, brown sugar, honey, sugar, cinnamon, ginger, allspice, apple, and 1 cup water, and bring to a boil; cook, stirring until cranberries burst and release their juices, about 15 minutes. Reduce heat to medium-low, and cook, stirring often, until berries are tender and chutney is the consistency of thick jam, about 1 hour.