Cranberry-Apple Chutney
TOTAL TIME: Prep: 15 min. Cook: 35 min. + chilling
YIELD: 16 servings (1/4 cup each)
"In our house, this chutney is a must-have for our Thanksgiving dinner. It also makes a great appetizer when spooned over cream cheese on Melba rounds."
- Mary Ellen Gilbert, Franconia, New Hampshire
Ingredients
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1-1/4 cups sugar
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1/2 cup water
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1 package (12 ounces) fresh or frozen cranberries
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2 large tart apples, peeled and finely chopped
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1 medium onion, chopped
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1/2 cup golden raisins
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1/2 cup packed brown sugar
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1/4 cup cider vinegar
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1 teaspoon ground cinnamon
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1/4 teaspoon salt
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1/8 teaspoon ground allspice
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1/8 teaspoon ground cloves
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1/2 cup chopped walnuts, toasted
Directions
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1.
In a large saucepan, bring sugar and water to a boil over medium heat, stirring to dissolve sugar. Reduce heat; simmer, uncovered, 3 minutes. Carefully stir in all remaining ingredients except walnuts; return to a boil. Reduce heat; simmer, uncovered, until mixture reaches desired thickness, 20-25 minutes, stirring occasionally.
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2.
Serve warm or cold. Stir in walnuts before serving.
Nutrition Facts
1/4 cup: 149 calories, 2g fat (0 saturated fat), 0 cholesterol, 41mg sodium, 33g carbohydrate (29g sugars, 2g fiber), 1g protein.
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