This aromatic-spiced cranberry and raisin
chutney goes well with roasted chicken, turkey, pork and ham.
Cranberry Raisin
Chutney
- 1 pound (about 4 cups) fresh or frozen
cranberries
- 3/4 cup golden raisins
- 1/2 cup honey
- 1/2 cup undiluted frozen apple juice concentrate,
thawed
- 6 tablespoons cider vinegar
- 1/4 cup water
- 1 tablespoon minced fresh ginger
- 1 teaspoon whole allspice
- 10 whole cloves
- 1 (3-inch) cinnamon stick
- 1/4 teaspoon ground red pepper (cayenne)
- 1/2 cup finely chopped onion
- 1/2 cup thinly sliced celery
- 1 small tart green apple, peeled, cored,
and chopped
- In a 3 to 4-quart pan, combine cranberries,
raisins, honey, apple juice concentrate, vinegar, and water.
Cook over medium heat until berries begin to pop, about 10 minutes.
- Stir in ginger, allspice, cloves, cinnamon
stick, red pepper, onion, celery, and apple. Simmer, uncovered,
stirring often, until apple is very soft and almost all liquid
has evaporated, about 40 minutes.
- Let cool, then discard cinnamon stick.
Cover and refrigerate for up to 2 weeks. Bring to room temperature
before serving.
Makes about 4 cups.
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