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Cranberry-Apple Chutney
12 ounces fresh cranberries (about 3 cups)
3 cups peeled, coarsely chopped apples
2 cups sugar
1 cup raisins
1 cup distilled white vinegar
1 cup Martinelli's Cider or Apple Juice
3/4 cup water
2-4 tablespoons grated fresh ginger
2 teaspoons ground cinnamon
1 teaspoon salt, or to taste
1/4 teaspoon ground cloves
In a large, heavy saucepan, combine all the ingredients. Bring to a boil over medium-high heat. Reduce the heat and simmer uncovered, stirring occasionally, until slightly thickened, about 30 minutes. Remove from the heat and cool to room temperature. Transfer to clean glass jar, cover tightly, and refrigerate for up to 2 months. Makes about 6 cups. |
