A fragrant and chunky spiced cranberry
sauce that pairs perfectly with roasted chicken, turkey, ham
and pork.
Cranberry Chutney
1 cup water
3/4 cup granulated sugar
1 (12-ounce) package fresh or frozen cranberries
1 cup peeled and chopped apples
1/2 cup cider vinegar
1/2 cup golden raisins
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
- In a medium saucepan combine the water
and sugar. Bring mixture to a boil over medium heat. Add the
cranberries, apples, cider vinegar, raisins and spices. Bring
to a boil, then simmer gently for 10 minutes stirring often.
- Pour mixture into a bowl. Place plastic
wrap directly on the surface of the sauce. Cool to room temperature
and serve or cover and refrigerate.
- Bring chutney to room temperature before
serving.
Makes 2 1/2 cups.
