Cranberry Ginger Chutney

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


+ Add To Shopping List
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


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