My Grandmother’s recipe for Cranberry Chutney is the perfect balance of tart and sweet. Easy and aromatic, a Holiday table wouldn’t be complete without it!
- 3 ½ cups fresh cranberries or 1 12oz bag
- ¾ cup seedless raisins (I like to use half red and half golden)
- 1 1/3 cup white granulated sugar
- 1 tablespoon cinnamon
- 1 ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon Allspice [optional – I leave it out because Mr. AHC doesn’t like it]
- 6 oz water
- 1 teaspoon brandy [optional – or you could use more…I’ve used up to 2 ½ teaspoons]
- ½ cup finely diced celery
- ½ cup finely diced onion
- ¾ cup finely diced apple (peeled and cored)
- Combine cranberries, raisins, sugar, cinnamon, ginger, cloves, allspice and water in a large saucepan. Bring to a boil on medium-high heat, reduce the heat and simmer 15 minutes or until the cranberries pop.
- Stir in celery, onion, apple and brandy. Simmer at least 15 minutes. I like to cook mine for several hours over low heat until the apples, celery and onion have broken down.