Soups & Sauces » Cranberry, Apple & Raisin Chutney
Granny Smith apples and cranberries add a sweet/tart flavor to a vibrant chutney. Raisins kick in a not-too-intense sweetness. A quick 30 minute simmer and it's ready. Pile high on colossal Turkey Burgers, or just grab a big spoon and enjoy.
Print Recipe
makes about 8 cups of chutney
Ingredients
- 2¼ lbs whole cranberries, fresh or frozen
- ½ lb raisins
- 2 cups light brown sugar
- 1¾ lbs Granny Smith apples (diced to same size as a cranberry)
- 1¼ cups apple cider vinegar
- ½ tsp ground ginger
- ¾ tsp red pepper flakes
- ½ tsp cinnamon
- ½ tsp kosher salt
Special Equipment
- non-reactive stockpot
How-to
- Combine all ingredients in a non-reactive stockpot and simmer for 30 minutes
- Serve chilled or warm
Note - chutney will last about 2 weeks in the refrigerator
Comments (1)
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Posted Thursday, July 26, 2012, at 5:11 am by chuck:This is the best cranberry recipe I've ever tried. I highly recommend it...
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