Cranberry Apple Chutney

Makes 1 quart

Traditional fall flavors of cranberries, apples and raisins are slow simmered to create this delicious chutney. Serve with roast chicken, pork chops or use as a base for sandwich spreads or appetizers.

Cook Time

30 minutes

Ingredients

1 pound, 8 ounces fresh OR frozen cranberries

4 fluid ounces water

4 large apples, cored, chopped

3 cups sugar

5 ounces finely chopped onion

1-1/3 cup golden raisins

4 teaspoons minced fresh ginger

2 teaspoons garlic minced

2 teaspoons salt

1-1/2 teaspoons ground allspice

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

11 fluid ounces Karo® Dark Corn Syrup

5-1/2 fluid ounces cider vinegar

5-1/2 ounces chopped pecans

Directions

Combine cranberries, water, apples, sugar, onion, raisins, ginger, garlic, salt, allspice, cinnamon and cloves in a large saucepan.

Bring to a boil over medium-high heat. Reduce heat; cover, stirring occasionally, for 15 minutes. Add corn syrup, vinegar and pecans. Cook uncovered for 15 minutes, stirring frequently.

Delicious served with roast turkey, pork roast or baked ham.