This ruby-colored chutney can be made up to 3 weeks ahead and stored in airtight jars in the refrigerator until you’re ready to serve. It also makes a great hostess gift when packed in small, decorative glass jars. Serve with turkey, pork, ham.
1 1/2 cups sugar
1 cup water
1 teaspoon salt
1/8 teaspoon ground cloves
2 3-inch cinnamon sticks
1 12-ounce package fresh cranberries
2 cups peeled, chopped Bosc pear (about 3 medium)
1 cup peeled, chopped Granny Smith apple (about 1 medium)
3/4 cup golden raisins
1/3 cup chopped onion
1/4 cup chopped crystallized ginger (I buy this at an Asian store - it's much cheaper)
2 tablespoons fresh lemon juice (I've used the bottled kind in a pinch)
Combine first six ingredients in a large saucepan; bring to a boil, stirring until sugar dissolves. Reduce heat, and simmer 10 minutes or until cranberries begin to pop. Stir in pear, apple, raisins, onion and ginger; cook 20 minutes or until fruit is tender. Remove from heat; stir in juice. Cool to room temperature, and discard cinnamon. Cover and chill.
Yield: 4 ¾ cups (serving size: ¼ cup)
I love the ruby-red color!