Cranberry Chutney recipe

A festive alternative to traditional cranberry sauces, this Cranberry Chutney brings a kick to your holiday meal. The zesty flavors of dried apricots, raisins and chopped apples complement the sweet-tart cranberries. Make this chutney the night before and serve hot or cold; it's as perfect for leftovers as it is for holiday dinners!

Ingredients:

• 3 c. fresh cranberries
• 1 large baking apple (such as Granny Smith) peeled, cored, and chopped.
• ½ c. raisins
• ¼ c. dried apricots, finely chopped
• ½ c. brown sugar, packed
• 1 c. water
• 1 tsp fresh lemon zest
• ¼ c. fresh lemon juice
• ¼ c. crystallized ginger, chopped

Directions:

1. In a large saucepan combine apricots, brown sugar, raisins and water. Bring to a boil; reduce heat and simmer for 5 minutes, stirring constantly. When mixture begins to thicken slightly stir in cranberries, apples and lemon zest. Simmer 10 more minutes.

2. Stir in lemon juice and ginger. Remove from heat and allow to cool. Chill 8 hours or overnight. Serve warm or chilled.

Author: Catherine Herzog

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