Gingered Apple-Cranberry Chutney

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READY IN: 45mins
Recipe by Lorraine of AZ

This is the only chutney that I like. It just tastes so good. A real treat for Thanksgiving Day! I'm not sure where I got this recipe. Serve this as a condiment alongside your holiday meal or top a block of softened cream cheese with a portion of it for an hors d'oeurve with crackers.

Ingredients Nutrition

Directions

  1. Peel the apples and remove the cores. Chop and combine with the cranberries, sugar, cranberry juice, raisins, ginger, vinegar, cinnamon and allspice in a heavy medium saucepan. Bring to a boil over high heat.
  2. Reduce heat to medium. Simmer 20-25 minutes or until mixture is very thick, stirring occasionally with a wooden spoon. Remove saucepan from heat and cool completely.
  3. Store in an airtight container in the refrigerator up to 2 weeks. Just before serving, stir in the toasted walnuts.
  4. Note: To toast walnuts: spread them on a cookie sheet and bake in a 325 degrees F. oven 10-15 minutes. Watch that they do not burn. When you can smell them, remove them from the oven. They are done.

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