My Grandmother's recipe for Cranberry Chutney is the perfect balance of tart and sweet. Easy and aromatic, a Holiday table wouldn't be complete without it!
Gather and measure all of the ingredients for the chutney.
Finely dice the celery and onion.
Peel, core, and finely dice the apple.
Cook the Cranberry Chutney
Combine cranberries, raisins, sugar, cinnamon, ginger, cloves, allspice and water in a large saucepan.
Bring to a boil on medium-high heat, reduce the heat and simmer until the cranberries pop.
Stir in celery, onion, apple and brandy. Simmer for at least 15 minutes and up to several hours. This allows the celery, onion, and apple to integrate into the mixture and for it to slightly thicken.
Video
Notes
Technique - Cutting your carrots, onions, and apples into a uniform dice will allow them to cook evenly and incorporate into the chutney more easily.Variations - Try adding some chopped pecans to this chutney for additional texture and richness. For a sweeter chutney, you could add finely chopped candied ginger in place of the ginger powder.Storage –Store leftover cranberry chutney in an airtight container in the refrigerator for up to a month. This chutney can also be frozen for approximately 6 months.