Apple Cranberry Chutney

This chutney is really good with turkey, and I’ve heard it’s good with baked chicken too, though I haven’t tried that yet.

 

  • 2 granny smith apples (2 cups, peeled and chopped)
  • 1 cup fresh or frozen cranberries
  • 1/2 cup chopped onion
  • 1/4 cup cider vinegar
  • 1/3 to 1/2 cup brown sugar
  • 1 Tbsp orange zest
  • 1 Tbsp freshly grated ginger
  • 1 1/2 tsp cinnamon
  • Small pinch of ground cloves

 

Put all ingredients into a medium saucepan. Bring to a boil, reduce to a low simmer. Cover and cook for 20 minutes. Uncover and cook for a few minutes more, to reduce any remaining liquid. Makes about 2 cups. Refrigerate up to 2 weeks.

 

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