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Author Notes: Tart cranberries & sweet apples are blended with fresh ginger & pepper flakes to form a sweet & spicy fall chutney. —Angela Brown
Makes 5 cups
cup apple cider
cup white wine vinegar
cups fresh cranberries
apples, cored and cut into 1/2-inch cubes
cup minced and peeled ginger root
teaspoon crushed red pepper flakes
pinch of salt
pinch of pepper
- In a large saucepan, stir the sugar, cider and vinegar over medium heat until the sugar is dissolved. Add the cranberries, apples, ginger and red pepper flakes. Bring to a boil and then reduce to medium heat and cook, stirring occasionally, for about 25 minutes. Remove saucepan from heat and season the chutney with salt and pepper. Allow the mixture to cool. Transfer to an airtight jar. When sealed and refrigerated, the chutney will keep for several days.