Cranberry Chutney Recipe

Our granddaughter made this dish for Thanksgiving. Not only was it a new recipe she embellished it. The original called for brown sugar but after a taste test we all knew it didn’t need it.

I can see Cranberry Chutney becoming a traditional holiday dish for us. It not only compliments the menu, it adds color to the table.  Hope your families enjoy it as much as we do.

• 12 ounce bag of fresh cranberries
• 1 Cup of Water
• 1 Cup of Sugar
• 2 Honey Crisp Apples (Diced)
• 2 teaspoons of ground Cinnamon
• 1/4 cup of Vinegar
• 1/2 cup of Golden Raisins
• 1/2 cup of chopped walnuts
• 1 1/2 teaspoons of Pure Lemon Extract
• 1 teaspoon of Vanilla

*Bring water and sugar to boil in medium pan.

*Add Cranberries and return to boil. Cook until Cranberries tart popping.

*Then add in Apples, lower heat until the apples are just tender and sauce has thickened. 10-15 mins.

*Then add in walnuts, raisins, Vinegar, Lemon Extract and Vanilla

*If too tart to taste… add a bit more lemon and vanilla

Wishing you all a Merry Christmas. And, may your New Year be a blessing.