Cranberry, Apple, and Fresh Ginger Chutney |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This piquant chutney is not as sweet as traditional cranberry sauce. The bite of the fresh ginger will become more pronounced as the chutney rests. If you have any left after Thanksgiving, try it in turkey sandwiches with a smear of cream cheese. Oh. My. God. Ingredients:
4 cups fresh cranberries |
1 cup raisins |
1/2 cup white sugar |
3/4 cup packed brown sugar |
2 teaspoons ground cinnamon |
1 teaspoon minced fresh ginger root |
1/4 teaspoon ground cloves |
1 cup water |
1/2 cup minced onion |
1/2 cup chopped granny smith apple |
1/2 cup finely chopped celery |
Directions:
1. Combine the cranberries, raisins, white sugar, brown sugar, cinnamon, ginger, cloves and water in a saucepan. Bring to a boil, then simmer over low heat until berries start to pop, about 5 minutes. Add the onion, apple, and celery; continue to cook, stirring occasionally, until the mixture begins to thicken, 5 to 10 more minutes. Transfer to a container and cool slightly. Refrigerate overnight to allow the flavors to blossom.
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