Cranberry Apple Walnut Chutney


  • 1 bag (12 ounces) fresh or frozen cranberries
  • 1/2 cup sugar
  • 1 tablespoon grated fresh ginger
  • 1 cup chopped red gala apples (2 sm or 1 lg)
  • 1/4 cup coarsely chopped walnuts
  • 1/2 tsp cinnamon
  • 1/4 cup dried cranberries or raisins
  • 2 tablespoons red-wine vinegar
  1. In a large saucepan, bring cranberries, sugar, ginger, and 2 tablespoons water to a boil. Reduce heat to medium-low; add apples, walnuts and cinnamon.  
  2. Continue to simmer until most of the cranberries have popped, 10 to 15 minutes. Stir in vinegar and dried fruit (last to keep their chew).
  3. Remove relish from heat. Let cool to room temperature, and serve (or refrigerate in an airtight container up to 3 days).

Adapted from Martha Stewart

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