Print: Cranberry, Apple, and Fresh Ginger Chutney

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!

Prep

17 min

Cook

64 min

Servings

Difficulty

Medium

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 per serving

Printed from PantryLink · https://pantrylink.app/recipes/cranberry-apple-and-fresh-ginger-chutney