About this recipe:This lovely chutney is not as sweet as the usual cranberry sauce. It benefits from a delicious bite of root ginger, which becomes more pronounced as the chutney rests. Delicious on leftover turkey sandwiches!
450g fresh cranberries
100g granulated sugar
175g dark brown soft sugar
2 teaspoons ground cinnamon
1 teaspoon minced fresh root ginger
1/4 teaspoon ground cloves
8 tablespoons minced onion
8 tablespoons chopped Granny Smith apple
8 tablespoons finely chopped celery
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Combine the cranberries, raisins, granulated sugar, dark brown soft sugar, cinnamon, ginger, cloves and water in a saucepan. Bring to the boil, then simmer over low heat until berries start to pop, about 5 minutes. Add the onion, apple and celery; continue to cook, stirring occasionally, until the mixture begins to thicken, 5 to 10 more minutes. Transfer to a container and cool slightly. Refrigerate overnight to allow the flavours to ripen.
THIS IS MY FIRST TIME RATING ANYTHING. SO HERE GOES. I MADE THIS FOR THE FIRST TIME AND MY HUSBAND DOESN'T LIKE FRUIT, BUT HE SURE DID LOVE THIS OVER VANILLA ICE CREAM AND HE ATE THE HOLD JAR THAT I MADE. THANK YOU FOR SHARING YOUR RECIPES FOODELICIOUS. - 22 Aug 2011