Cranberry Apple Chutney Recipe
Cranberry apple chutney is a spiced apple, cranberry and raisin chuteny. A cooked chutney, this indulgently spiced and sweetened chutney is made with fresh fruits. With added onions for that extra flavor dose, the cranberry apple chutney is spiced with ginger, cloves, allspice, and cinnamon. with added pecans to it, the cranberry apple chutney has a hint of walnuts to it and is best served after being chilled for a couple of weeks.
Ingredients
| Granulated Sugar | 1 1/4 Cup (16 tbs) | |
| Water | 1/2 Cup (16 tbs) | |
| Cranberries package | 1 , frozen | |
| 2 medium Granny Smith apples, cut into 1/4 inch pieces | ||
| Onion | 1 Medium, chopped | |
| Golden Raisins | 1/2 Cup (16 tbs) | |
| 1/2 cup packed light brown sugar | ||
| Cider vinegar | 1/4 Cup (16 tbs) | |
| Ground cinnamon | 1 Teaspoon | |
| Ground ginger | 1 Teaspoon | |
| Ground cloves | 1/8 Teaspoon | |
| Ground allspice | 1/8 Teaspoon | |
| 1/2 cup walnuts or pecans, toasted and chopped (optional) | ||
Directions
Combine granulated sugar and water in heavy 2-quart saucepan.
Bring to a boil over high heat.
Boil gently 3 minutes.
Add cranberries, apples, onion, raisins, brown sugar, vinegar, cinnamon, ginger, cloves and allspice.
Bring to a boil over high heat.
Reduce heat to medium.
Simmer, uncovered, 20 to 25 minutes or until mixture is very thick, stirring occasionally.
Cool; stir in walnuts.
Cover and refrigerate up to 2 weeks before serving
Bring to a boil over high heat.
Boil gently 3 minutes.
Add cranberries, apples, onion, raisins, brown sugar, vinegar, cinnamon, ginger, cloves and allspice.
Bring to a boil over high heat.
Reduce heat to medium.
Simmer, uncovered, 20 to 25 minutes or until mixture is very thick, stirring occasionally.
Cool; stir in walnuts.
Cover and refrigerate up to 2 weeks before serving
Chef
