Cranberry-Golden Raisin Chutney

By btaylor

Ingredients

• 2 tablespoons unsalted butter
• Finely chopped shallot (1 medium shallot) - original recipe calls for 1/4 cup; use MUCH less!
• 1 Granny Smith apple, peeled, cored, and cut into 1/2-inch dice
• 1 cup golden raisins
• 12 ounces fresh cranberries
• 2 sprigs fresh thyme
• Grated zest from one lemon
• 1 cup water
• 1/2 cup sugar
• 1 tablespoon fresh lemon juice

Details

Servings 10
Preparation time 10mins
Cooking time 30mins
Adapted from marthastewart.com

Preparation

Step 1

Melt butter in a medium saucepan over medium heat. Add shallot and cook, stirring often, until translucent, 3 to 4 minutes. Add apple and cook, stirring occasionally, for 2 minutes. Stir in raisins, cranberries, thyme, lemon zest, water, and sugar. Bring to a boil, and then reduce heat to a simmer. Cook, stirring occasionally, until cranberries have burst, apples are tender, and mixture has thickened, about 20 minutes.

Remove from heat, and stir in lemon juice. Let cool to room temperature. Discard thyme and lemon zest. (Chutney will keep, covered and refrigerated, for up to 1 week. Serve chilled or at room temperature.)

Adapted from Martha Stewart Living, November 2008