CRANBERRY-APPLE CHUTNEY

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Cranberry-Apple Chutney image

This chutney is a departure from the usual cranberry sauce, thanks to a touch of spice.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h20m

Yield Makes 4 cups

Number Of Ingredients 8

1 cup cider vinegar (preferably unfiltered, such as Bragg Organic)
1 cup packed light-brown sugar
1 red onion, finely chopped
3/4 cup mixed dried fruit, such as currants, golden raisins, and chopped prunes
1 tablespoon minced peeled fresh ginger (from one 1 1/2-inch piece)
10 whole cloves, crushed with the side of a knife (1/2 teaspoon)
2 whole cinnamon sticks
12 ounces fresh or thawed frozen cranberries (3 1/2 cups)

Steps:

  • Bring vinegar, sugar, onion, dried fruit, ginger, cloves, and cinnamon sticks to a simmerin a medium saucepan over medium-high heat. Cook, stirring until sugar dissolves, about 5 minutes. Add cranberries. Reduce heat to medium, and simmer gently until cranberries are tender and start to burst, 10 to 15 minutes. Transfer to a bowl, and let stand until cooled. Refrigerate until chilled if desired.

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