Gingered Apple-Cranberry Chutney
- Ready In:
- 45mins
- Ingredients:
- 10
- Yields:
-
4-5 cups of chutney
ingredients
- 2 medium granny smith apples
- 1 (12 ounce) package fresh cranberries (can use frozen cranberries)
- 1 1⁄4 cups light brown sugar, packed
- 3⁄4 cup cranberry juice cocktail
- 1⁄2 cup golden raisin
- 1⁄4 cup crystallized ginger, chopped
- 1⁄4 cup cider vinegar
- 1 teaspoon ground cinnamon
- 1⁄8 teaspoon ground allspice
- 1 1⁄2 cups walnuts, toasted (see note)
directions
- 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.
- 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.
- Store in an airtight container in the refrigerator up to 2 weeks. Just before serving, stir in the toasted walnuts.
- 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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RECIPE SUBMITTED BY
Lorraine of AZ
Scottsdale