Cranberry Apple Chutney

Cranberry Apple Chutney
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Prep Time

Cook Time


Makes 1 3/4 cups


2/3 cup vinegar
1/2 cup sugar
1 1/2 cups peeled, diced apple
1/3 cup diced onion
1/4 teaspoon each: cinnamon, ginger, allspice
Dash ground cloves
1 6-ounce package Ocean Spray® Craisins® Original Dried Cranberries


Combine vinegar and sugar in a medium saucepan. Bring to a boil over medium heat. Add apple and onion; return to a boil. Add remaining ingredients.

Reduce heat to low. Cook for 25 minutes or until apples are tender, stirring occasionally. Serve warm or at room temperature.

Makes 1 3/4 cups.


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Our Thanksgiving Tradition

I used this recipe several years ago and it immediately became an annual part of our Thanksgiving meal. It's a perfect compliment to the richness of all the other side dishes and is very simple to make. I've served it at all temps and find just slightly warmed before serving to be the best for all the flavors to come out. Enjoy!

Excellent alternative to jelly

This recipe is sweet and tart and well spiced. I do wonder if it can be water bath canned for gifts using the same process as other chutneys.

Easy and tangy

Easier than using fresh cranberry, I would reduce the sugar. But I like it, now I don't have to look for the chutney in the stores again.

Zesty alternative to cranberry sauce

I really liked the flavor, the vinegar/sugar base is right on. It is sweet enough, but zesty. It went exceptionally well with the turkey dinner.

Scrumptious Red Christmas Chutney

cecakes from Bryan, TX

Excellent keeping quality. I did use more sugar and balsamic vinegar

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