Cranberry-Apple Chutney

Total Time:
3 hr 35 min
Prep:
15 min
Inactive:
3 hr
Cook:
20 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 1 pound cranberries (about 4 cups), thawed if frozen
  • 1 apple, peeled and chopped
  • 3/4 cup coarsely chopped assorted dried fruit
  • 1 1/4 cups sugar
  • 1 teaspoon ground ginger
  • Pinch of ground cloves
  • Kosher salt
  • 1/4 cup apple cider vinegar
  • 1/2 cup pecans, toasted and chopped
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.

  • You can refrigerate this sauce for up to 2 weeks.

  • Photograph by Ryan Dausch


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