Cranberry Apple Chutney

Makes 1 quart

Traditional fall flavors of cranberries, apples and raisins are slow simmered to create this delicious chutney.  Serve with roast chicken, pork chops or use as a base for sandwich spreads or appetizers.

Cook Time
30 minutes
1 pound, 8 ounces fresh OR frozen cranberries
4 fluid ounces water
4 large apples, cored, chopped
3 cups sugar
5 ounces finely chopped onion
1-1/3 cup golden raisins
4 teaspoons minced fresh ginger
2 teaspoons garlic minced
2 teaspoons salt
1-1/2 teaspoons ground allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
11 fluid ounces Karo® Dark Corn Syrup
5-1/2 fluid ounces cider vinegar
5-1/2 ounces chopped pecans

Combine cranberries, water, apples, sugar, onion, raisins, ginger, garlic, salt, allspice, cinnamon and cloves in a large saucepan. 

Bring to a boil over medium-high heat. Reduce heat; cover,  stirring occasionally, for 15 minutes.  Add corn syrup, vinegar and pecans.  Cook uncovered for 15 minutes, stirring frequently.

Delicious served with roast turkey, pork roast or baked ham.