Recipe courtesy of Food Network Kitchen
Cranberry-Apple Chutney
Total:
3 hr 35 min
Active:
15 min
Yield:
6 to 8 servings
Level:
Easy
Total:
3 hr 35 min
Active:
15 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Put all but 1 cup cranberries in a saucepan. Add the apple, dried fruit, sugar, ginger, cloves, a pinch of salt, the vinegar and 1 cup water. Bring to a simmer over medium heat; cook, stirring occasionally, until the berries burst and the sauce thickens, 15 to 20 minutes.

Stir in the remaining 1 cup cranberries and cook until softened, 3 to 4 minutes. Remove from the heat and stir in the pecans. Let cool, then transfer to a serving dish and refrigerate at least 3 hours.

Photograph by Ryan Dausch

Cook's Note

You can refrigerate this sauce for up to 2 weeks.

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