Cranapple Chutney

Some readers wanted the chutney alternative to Thanksgiving cranberry sauce. Always ready to oblige, here is the cranberry chutney we have served for guests in years past. The recipe comes from a holiday flyer from Byerly’s in 1991.

1 lb. cranberries ( 4 cups)

1 cup sugar

½ cup brown sugar

1/2 cup golden raisins

2 tsp cinnamon

1 tsp ground ginger

½ tsp ground nutmeg

¼ tsp ground cloves

¼ tsp ground allspice

1 cup water

1 cup onion, diced

1 Rome Beauty apple, cored, chopped

½ cup pecan halves

Simmer first 10 ingredients in a 2-quart saucepan over medium heat until berries pop (about 15 minutes). Reduce heat, stir in onion and apple; simmer uncovered until thick (about 15 minutes). Refrigerate, covered, up to 2 weeks. Stir in nuts before serving.

Makes 4-5 cups.

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