Fresh Cranberry Chutney

Fresh Cranberry Chutney puts fresh cranberries, raisins or dried cranberries and granulated sugar at the center of a sauce recipe and finishes in about 30 minutes, enough for 12 Servings (4 cups of cranberry sauce).

• Yield 12 Servings (4 cups of cranberry sauce)
• Ready in 30 minutes
• Prep 15 minutes
• Cook 15 minutes

Ingredients

• 4 cups fresh cranberries
• 1 cup raisins or dried cranberries
• 1/2 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon minced fresh ginger
• 1/8 to 1/4 teaspoon ground cloves
• 1 cup water
• 1/2 cup finely minced shallots or red or yellow onions
• 1/2 cup finely chopped celery
• 1/2 cup chopped Granny Smith apple, peeled and cored

Instructions

1. In a medium saucepan, combine the cranberries, raisins or dried cranberries, granulated sugar, brown sugar, cinnamon, ginger, cloves and water.
2. Bring the mixture to a boil over medium-high heat, then reduce the heat and simmer over low heat until the cranberries begin to pop, about 5-7 minutes.
3. Add the onion, apple, and celery.
4. Simmer, stirring occasionally, until the mixture begins to thicken, 5 to 10 minutes.
5. Transfer to a bowl or container with a lid. Refrigerate overnight (or up to 3 days) to allow flavors to meld and develop. The chutney can be frozen for several months.

Give it a minute off the heat, then serve it while it is still hot.