Cranberry Apple Chutney

Makes about 4 cups


2 cup water
2 cups sugar
2 tablespoons molasses
2 large Granny Smith apples, peeled and cut into small, thin slices
12 ounces fresh cranberries
1 cup golden raisins
1/3 cup red wine vinegar
2 tablespoons finely minced fresh ginger root
2 teaspoons hot curry powder
1 teaspoon salt
1/2 teaspoon Tabasco Sauce


In a heavy saucepan, bring the water and sugar to a boil. Boil until sugar is dissolved.

Add the molasses and apple slices. Bring to boil. Reduce to simmer and cook, uncovered, for 20 minutes, or until the apples are fork tender. Add the washed and stemmed fresh cranberries along with the remaining ingredients. Stir and bring back to a boil. Cook for 20 minutes longer.

Store in a covered jar in the refrigerator until ready to serve. Best when make a day or two before using. Keeps for several weeks in the refrigerator.

Nutritional Informaiton

Calories: 79
Protein: 0.22g
Carbohydrates: 20

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