Advertisement

Warm Cranberry and Apple Chutney

Time 25 minutes
Yields Makes 3 cups
Warm Cranberry and Apple Chutney
1

Heat the oil in a non-aluminum saucepan over medium-high heat. Add the onion; cook until soft, about 4 minutes. Stir in the garlic; cook 1 minute.

2

Add the apples, cranberries, sugar, vinegar, mustard seeds, red pepper flakes, ginger, salt, allspice and cloves. Bring to a boil, reduce the heat and simmer, covered, until the fruit is tender, about 10 minutes. (This can be kept 10 days refrigerated or frozen up to 1 month. To serve warm, gently reheat, adding water if the mixture is too thick. The chutney can also be served chilled or at room temperature.)


Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.