Fresh Cranberry Chutney

• Vegan
• Gluten free

• Produce

  • 1/2 cup Celery
  • 4 cups Cranberries, fresh
  • 1 tsp Ginger, fresh root
  • 1/2 cup Granny smith apple
  • 1/2 cup Onion
  • 1 cup Raisins or dried cranberries

• Baking & Spices

  • 3/4 cup Brown sugar, packed
  • 2 tsp Cinnamon, ground
  • 1/4 tsp Cloves, ground
  • 1/2 cup White sugar

• Liquids

  • 1 cup Water

Found on melskitchencafe.com

Description

Ingredients

• 4 cups fresh cranberries
• 1 cup raisins or dried cranberries
• 1/2 cup white sugar
• 3/4 cup packed brown sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon minced fresh ginger root
• 1/4 teaspoon ground cloves
• 1 cup water
• 1/2 cup finely minced onion
• 1/2 cup chopped Granny Smith apple, peeled and cored
• 1/2 cup finely chopped celery

Directions

• In a medium saucepan, combine the cranberries, raisins, white sugar, brown sugar, cinnamon, ginger, cloves and water. Bring to a boil over medium-high heat, then reduce the heat and simmer over low heat until the berries start to pop, about 5-7 minutes.
• Add the onion, apple, and celery; continue to cook, stirring occasionally until the mixture begins to thicken, 5-10 more minutes. Transfer to a container and cool slightly. Refrigerate overnight to allow flavors to meld.