Prep: 15 minutes plus chilling
Cook: 25 minutes • Serves: 16
1 piece (1/2-inch) fresh ginger, peeled and grated
2 cups granulated sugar
1-1/2 cups apple cider
1/4cup apple cider vinegar
2 bags (12 ounces each) fresh cranberries
1 cup golden raisins
2 Granny Smith apples, peeled, cored and cut into 1/2-inch pieces
1.In medium saucepot, combine cinnamon stick, ginger, sugar, apple cider 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 discard cinnamon stick. Transfer chutney to medium serving bowl. Refrigerate at least 3 hours or up to 4 days before serving. Makes 8 cups.
Approximate nutritional values per serving:
166 Calories, 0g Fat (0g Saturated), 0mg Cholesterol,
3mg Sodium, 43g Carbohydrates, 3g Fiber, 1g Protein
This time of year, you may find many recipes for cranberry sauce, relish and chutney. They generally have more similarities than differences, though cranberry sauce is generally the sweetest of the 3, relish tends to be chunky and thick, and chutney usually contains vinegar and spices for a tarter, savory-sweet alternative.