Cranberry, Apple, and Fresh Ginger Chutney

This piquant chutney is not as sweet as traditional cranberry sauce. The bite of the fresh ginger will become more pronounced as the chutney rests. If you have any left after Thanksgiving, try it in turkey sandwiches with a smear of cream cheese. Oh. My. God.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 224 Calories

Ingredients

• ½ cup white sugar
• 2 teaspoons ground cinnamon
• 1 cup raisins
• ¾ cup packed brown sugar
• ¼ teaspoon ground cloves
• 1 cup water
• 1 teaspoon minced fresh ginger root
• ½ cup minced onion
• ½ cup finely chopped celery
• 4 cups fresh cranberries
• ½ cup chopped Granny Smith apple

Recipe Instructions

Step 1

Combine the cranberries, raisins, white sugar, brown sugar, cinnamon, ginger, cloves and water in a saucepan. Bring to a boil, then simmer over low heat until berries start to pop, about 5 minutes. Add the onion, apple, and celery; continue to cook, stirring occasionally, until the mixture begins to thicken, 5 to 10 more minutes. Transfer to a container and cool slightly. Refrigerate overnight to allow the flavors to blossom.n