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Cranberry Apple Chutney

Active Time: 15 minutes • Total Time: 30 minutes plus chilling • Makes: about 5 cups


1 piece (1 inch) peeled fresh ginger, cut in half
1 cinnamon stick
2 cups Schnucks granulated sugar
1/2 cup Schnucks refrigerated orange juice
1/4 cup balsamic vinegar
1/8 teaspoon ground cloves
2 bags (12 ounces each) fresh cranberries (6 cups)
2 Braeburn, Fuji or Granny Smith apples (about 1 pound), peeled, cored and cut into 1/2-pieces (about 2-1/2 cups)

1. In 4-quart saucepan, combine ginger, cinnamon stick, sugar, orange juice, vinegar and cloves; heat to boiling over medium-high heat, stirring occasionally. Add cranberries and apples; heat to boiling, stirring frequently. Reduce heat to medium-low and cook, uncovered, 15 minutes or until most cranberries pop and apples are very tender, stirring occasionally.

2. Discard ginger and cinnamon stick. Allow chutney to cool slightly before spooning into serving bowl; cover and refrigerate until well chilled, at least 4 hours or up to 4 days.


Each 1/4 cup: about 105 calories, 0 g total fat, 0 mg cholesterol, 1 mg sodium, 27 g carbohydrate, 2 g fiber, 0 g protein