Cranberry Chutney

Brynie Greisman Recipe By Brynie Greisman
  • Cook & Prep: 25 m
  • Serving: 8
  • No Allergens

The combo of sweet and tangy makes this chutney a real winner. It’s a perfect accompaniment to meat, turkey, or chicken dishes. Freezes well too.

Ingredients (12)

Main ingredients

Start Cooking

Make the Chutney

Yields about three and a half cups.

  1. Combine all ingredients in a medium-sized pot. Cover and bring to a boil. Reduce heat and simmer, uncovered, for 15–20 minutes or until mixture has thickened. It will thicken further as it cools off. Let cool before refrigerating.

Note:

If a blend of cranberries with apples is not available, use two and a half cups frozen cranberries and half a cup coarsely chopped peeled Granny Smith apples. Also, if you prefer chutney with a little less zing, reduce the cider vinegar to a quarter cup. You can adjust the quantities of fruit to your liking.

 

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