Cranberry Apple Chutney

Chutney is one of those flavors that can single-handedly liven up a meal. This colorful chutney pairs just as beautifully with the rich flavors of roasted turkey as it does with sweet potatoes or vegetables. It is also delicious as a glaze; just puree, dilute slightly with water and brush on the poultry before roasting. And hey, for a great appetizer idea, dollop a spoonful on a block of cream cheese and surround with your favorite crackers. YUM!

Cranberry Apple Chutney

  • Servings: Makes four cups
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1-1/4 cups (250 g) sugar
1/2 cup (118 g) water
1 package (12 oz/340g) fresh or frozen cranberries
2 large Honey Crisp apples (350 g) (or tart apple of your choice), peeled and finely chopped
1 medium (150 g) sweet onion, chopped
1/2 cup (80 g) golden raisins
1/2 cup (100 g) packed brown sugar
1/4 cup (58 g) cider vinegar
1 tsp ground cinnamon
1/4 tsp salt
1/8 tsp ground allspice
1/8 tsp ground cloves
1/2 cup (65 g) chopped walnuts or pecans, toasted

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 nuts; return to a boil. Reduce heat; simmer, uncovered, until mixture reaches desired thickness, 20-25 minutes, stirring occasionally.

Serve warm or cold. Stir in nuts before serving.

Recipe adapted from Taste of Home

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