Cranberry Apple Fruit Chutney

Ingredients you’ll need:
1 [12 oz] pkg fresh cranberries
1 [7 oz] pkg dried fruit bits [i.e.Sun Maid] 1 large orange, zested, peeled and chopped
1 medium honey crisp apple peeled, cored, finely diced
3/4 cup brown sugar, packed
1/2 cup granulated sugar
1/2 cup finely diced red onion
1/4 cup apple cider vinegar
1/2 cup water
Seasonings:
2 Tbsp orange zest
2 1/2 tsp pumpkin pie spice
1/2 tsp ground cinnamon
1/2 tsp red pepper flakes [more or less to taste] 1/4 tsp celery salt
1/8 tsp ground ginger
Optional mix-in: 1/2 cup toasted pecans or English walnuts

Directions:
Add all of the ingredients to a heavy bottomed saucepan. When peeling the orange, remove the seeds and as much as the pith as possible.

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Cranberry Apple Fruit Chutney

Servings: 2 1/2

Author: Melissa Sperka

Ingredients

• 1 [12 oz] pkg fresh cranberries
• 1 [7 oz] pkg dried fruit bits [i.e.Sun Maid]
• 1 large orange peeled and chopped
• 1 medium honey crisp apple peeled cored, finely diced
• 3/4 cup brown sugar packed
• 1/2 cup granulated sugar
• 1/2 cup finely diced red onion
• 1/4 cup apple cider vinegar
• 1/2 cup water
• Seasonings:
• 2 Tbsp orange zest
• 2 1/2 tsp pumpkin pie spice
• 1/2 tsp ground cinnamon
• 1/2 tsp red pepper flakes [more or less to taste]
• 1/4 tsp celery salt
• 1/8 tsp ground ginger
• Optional mix-in: 1/2 cup toasted pecans or English walnuts

Instructions

• Add all of the ingredients to a heavy bottomed saucepan. When peeling the orange, remove the seeds and as much as the pith as possible.
• Bring to a boil, stir well, then lower the heat and simmer over low heat uncovered for around 30 minutes until reduced and thickened. Stir periodically.
• Cool to room temperature, then store in the refrigerator tightly covered for up to 2 weeks.

Notes

This chutney can be served warm, chilled or at room temperature. Use as a condiment with turkey, chicken or pork. Serve warm with a wheel of brie, or pour over a block of cream cheese, sprinkle with toasted walnuts or pecans, and serve with assorted crackers.

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