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Cranberry-Apple Chutney

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Cranberry-Apple Chutney Recipe

By Tammy Algood Published: November 1, 2015

  • Yield: 2 cups



  1. Place the butter in a large skillet over medium heat. Add the onions and sauté 5 minutes. Sprinkle with the brown sugar and cook 5 minutes longer, stirring frequently.
  2. Add the apples, cranberries, apple juice or cider, vinegar, salt, pepper, allspice, cloves and ginger. Reduce the heat to low and cook for 11/2 hours, stirring occasionally. If it appears the mixture is getting dry, add a little more apple juice. Use immediately or refrigerate for later use.

    About Author

    Tammy Algood

    Tammy Algood develops for The Tennessee Magazine recipes that feature farm-fresh Tennessee food. Those fresh, local ingredients will always add cleaner, more flavorful foods to your table. We recommend visiting local farms and farmers markets to find the freshest seasonal produce. For more information about our recipes, contact Algood at

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