Cranberry Raisin Chutney Recipe

This recipe for cranberry raisin chutney includes a chopped apple, chopped onion, fresh ginger, sliced celery, apple juice, vinegar, and several spices including whole allspice, whole cloves, a cinnamon stick, and cayenne pepper.

Cranberry Raisin Chutney Ingredients
- 1 pound cranberries, fresh or frozen
- 3/4 cup raisins
- 1/2 cup thawed frozen apple juice concentrate
- 1/2 cup honey
- 6 tablespoons cider vinegar
- 1 tablespoon minced fresh ginger
- 1/2 teaspoon whole allspice
- 10 whole cloves
- 1 (3 inch) cinnamon stick
- 1/4 teaspoon cayenne
- 1/2 cup finely chopped onion
- 1/2 cup thinly sliced celery
- 1 small tart apple, peeled, cored, and chopped

Cranberry Raisin Chutney Instructions
In a 3- to 4-quart pan, combine cranberries, raisins, apple juice concentrate, honey, and vinegar with 1/4 cup water. Cook, uncovered, over medium heat until berries begin to pop, about 10 minutes. Stir in ginger, allspice, cloves, cinnamon, cayenne, onion, celery, and apple; simmer, uncovered, until apple is very soft and most of liquid has cooked away, about 40 minutes; stir often. Cool, then discard cinnamon. Serve, or cover and chill as long as 2 weeks. It can also be frozen for longer storage.