Cranberry, Apple and Raisin Chutney

(from Lucianolinda’s recipe box)

Source: Woman's Day magazine

Categories: pickles- relish- chutney

Ingredients

  • 1 cinnamon stick
  • 1 piece (1-inch) peeled fresh ginger
  • 2 cups granulated sugar
  • 1 1/2 cups apple cider vinegar
  • 2 bags (12 oz. each) fresh cranberries
  • 1 cup golden raisins
  • 2 Granny Smith apples, peeled, cored and cut into 1/2-inch pieces

Directions

  1. In 5 to 6-quart saucepot, combine cinnamon stick, ginger, sugar and vinegar; heat to boiling over medium-high heat, stirring occasionally. Add cranberries and raisins; heat to boiling, stirring frequently. Reduce heat to medium-low. Add apples and cook 15 to 20 minutes, or until most cranberries pop, apples are tender and mixture thickens slightly, stirring occasionally.
  2. Remove and discarded cinnamon stick and ginger. Transfer chutney to medium serving bowl. Refrigerate at least 3 hours or up to 4 days before serving.

  3. makes 8 cups

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