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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 16 |
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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:
1-1/4 cups sugar |
1/2 cup water |
1 package (12 ounces) fresh or frozen cranberries |
2 large tart apples, peeled and finely chopped |
1 medium onion, chopped |
1/2 cup golden raisins |
1/2 cup packed brown sugar |
1/4 cup cider vinegar |
1 teaspoon ground cinnamon |
1/4 teaspoon salt |
1/8 teaspoon ground allspice |
1/8 teaspoon ground cloves |
1/2 cup chopped walnuts, toasted |
Directions:
1. In a large saucepan over medium heat, bring sugar and water to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Carefully stir in the cranberries, apples, onion, raisins, brown sugar, vinegar, cinnamon, salt, allspice and cloves.
2. Return to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until desired thickness, stirring occasionally. Just before serving, stir in walnuts. Serve warm or cold. Yield: 4 cups.
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