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Holiday Cranberry Apple Chutney

Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12

Ingredients
  

  • 12 oz fresh cranberries rinsed and picked over (or frozen)
  • 2 large Granny Smith apples peeled, cored, and diced into 1/2-inch cubes
  • 1 cup granulated sugar adjust slightly for tartness preference
  • 1/2 cup apple cider vinegar
  • 1/2 cup water or orange juice for extra citrus flavor
  • 1/4 cup golden raisins
  • 1/4 cup dark raisins
  • 1/2 cup pecans or walnuts chopped and toasted
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp salt to balance the sweetness

Instructions
 

  • In a large saucepan or Dutch oven, combine the sugar, apple cider vinegar, water (or orange juice), cinnamon, ginger, cloves, and salt.
  • Bring the mixture to a boil over medium-high heat, stirring occasionally until the sugar has completely dissolved.
  • Add the rinsed cranberries, diced apples, golden raisins, and dark raisins to the pot. Stir well to coat the fruit in the liquid.
  • Reduce the heat to low and simmer the mixture gently, uncovered. Stir occasionally to prevent sticking.
  • Cook for approximately 15 to 20 minutes, or until the cranberries have popped, the apples are tender, and the mixture has thickened to a jam-like consistency.
  • Remove the pot from the heat. Stir in the chopped pecans (or walnuts).
  • Allow the chutney to cool completely at room temperature. The texture will continue to thicken as it cools. Transfer to a serving dish or airtight container and refrigerate until ready to serve.