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
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
20 Layer Air Fryer Nachos
These layered air fryer nachos are fully loaded for the party with seasoned ground sirloin, tortilla chips, chiles, cheese, sour cream, jalapenos, and tomatoes.
Creole Pot Pies
Celebrate Mardi Gras with these individual Creole flavored pot pies made with Andouille sausage, shrimp, crabmeat, bell peppers, tomatoes, and puff pastry.
Marinated Barbequed Vegetables
These tasty barbeque vegetables can be cooked on skewers or thrown straight on the grill. Serve them hot or at room temperature. As cold leftovers, they're great with crusty bread.