I love everything cranberry, so I’m always happy to add them to just about any dish, especially, this time of year. Cranberry sauce, cranberry relish, that jellied stuff in cans, and this Cranberry-Apple Chutney, I’ll devour it all.
Cranberry–Apple Chutney with its sweet, tart and slightly savory flavors, is delicious as a Thanksgiving side dish, heavenly in a cranberry-applebaked brie, tasty as a condiment served with any poultry dish, and a great addition to a turkey, chicken, or grilled cheese sandwich.
Place the chutney into a pretty canning jar, and it also makes a lovely host or hostess gift.
Cranberry-Apple Chutney
Ingredients
- 4 cups fresh cranberries
- 1/3 cup seedless raisins
- 1/2 cup white sugar
- 3/4 cup packed brown sugar
- 1 Granny Smith about 3/4 to 1 cup diced
- 3 tablespoons shallot minced
- 2 tablespoon apple cider vinegar
- 1 1/2 teaspoon minced fresh ginger root
- 1/2 teaspoons ground cinnamon
- 1/8 teaspoon ground cloves
- 1 cup water
Instructions
- In a medium saucepan, combine the cranberries, shallots, raisins, white sugar, brown sugar, cinnamon, ginger, cloves and water.
- Slowly bring to a boil and then reduce the heat to a simmer.
- Add the diced apple and continue to cook, stirring occasionally, for 10-15 minutes.
- Place in glass jars, cool and refrigerate.
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