This cranberry apple chutney is not overly sweet like traditional cranberry sauce, but it's got just enough sugar to keep your lips from puckering. The fresh ginger adds a nice bite, which becomes more pronounced as the chutney rests. Add it to leftover turkey sandwiches with a smear of cream cheese — it's heavenly!
Ingredients
- 4 cups fresh cranberries
- 1 cup raisins
- 1 cup water
- 0.75 cups packed brown sugar
- 0.5 cups white sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon minced fresh ginger root
- 0.25 teaspoons ground cloves
- 0.5 cups minced onion
- 0.5 cups chopped Granny Smith apple
- 0.5 cups finely chopped celery
Instructions
-
1
Bring cranberries, raisins, water, both sugars, cinnamon, ginger, and cloves to a boil in a saucepan. Reduce the heat to low and simmer until berries start to pop, about 5 minutes. Add onion, apple, and celery; continue to cook, stirring occasionally, until mixture begins to thicken, 5 to 10 more minutes.
-
2
Transfer to a bowl and let cool slightly, about 15 minutes. Cover and refrigerate until flavors fully develop, 8 hours to overnight.
Nutrition Facts
Per serving
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