Cranberry Ginger Chutney

James Baigrie

Make this holiday side dish recipe early in the week--it's much better once the flavors have a chance to meld.

Yield: Makes 3 1/2 cups
Recipe from MyRecipes

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Ingredients

  • 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

  1. 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.
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