Cranberry Apple Chutney

Cranberry Apple Chutney

1 cup water
1/2 cup apple cider vinegar
2/3 cup cup sugar
1/2 cup peeled, diced apple
12 ounces fresh cranberries
1/4 teaspoon allspice
1/4 teaspoon ground ginger
1/4 teaspoon cinnamon
1/4 teaspoon salt

Combine water, vinegar, sugar and apples in a medium saucepan. Bring to a boil over medium heat. Stir often. Turn down heat and simmer a few minutes until apples start to get tender. Add remaining ingredients. Simmer, stirring often for another 5 to 10 minutes or until cranberries just start to pop. Let cool a bit and refrigerate. Keeps for about a week.

Great served with pork or turkey. Use this to make my Cranberry Crostini, a quick fall or holiday appetizer. It’s also delicious served over cream cheese with crackers as an appetizer. Mix a little in with mayo to make a fun spread for turkey sandwiches. Mix a little chutney in with cream cheese for a delicious bagel spread.

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