Cranberry Ginger Chutney

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Cranberry Ginger ChutneyRecipe
James Baigrie
Make this holiday side dish recipe early in the week--it's much better once the flavors have a chance to meld.
Makes 3 1/2 cups

Ingredients

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1 (12-ounce) bag cranberries, rinsed and drained
1/2 cup dried cranberries
1 large Granny Smith apple, cored, seeded, and chopped
1 (1-inch) piece fresh ginger, peeled and thinly slivered
1 cup apple juice
1 cup sugar
4 whole cloves

Preparation

Prep: 15 Minutes
Cook: 13 Minutes

Combine all ingredients in a 3 1/2-quart saucepan. Bring to a boil; reduce heat to low, and simmer, stirring occasionally, 3 minutes or until some cranberries begin to pop and all sugar has dissolved. Remove from heat, and allow to cool. Store, refrigerated, in an airtight container until ready to use.

Created date

January 2007