Apple Cranberry Chutney Recipe
Optional to cook chutney with the 2 whole cinnamon sticks, or add 1/2 stick to each jar (in the center) for flavor. Place in 1/2 pint jars (4) and store for up to 5 weeks in the refrigerator. Makes about 2 cups of chutney.
Ingredients
- 1 ½ cups sugar, brown or white
- 1 cup water
- 1 tsp. salt
- ⅛ tsp. ground cinnamon
- 2 cinnamon sticks
- 1 12 oz. pkg cranberries, fresh
- 2 cups Honey Crisp apples, peeled and chopped
- 1 cup Granny Smith apple, peeled and chopped
- ⅓ cup onion, chopped
- ¼ cup crystallized ginger
- 2 Tbsp. lemon, freshly squeezed
Instructions
- Combine the first 6 ingredients in a large saucepan; bring to a boil, stirring until the sugar is dissolved. Reduce the heat and simmer for 10 minutes.
- Stir in the apples, onions, and ginger and cook for 20 minutes.
- Remove from heat and stir in the lemon juice; cool. Remove the cinnamon sticks; cover and chill.
Notes
Reposted from December 2015