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“This is the only chutney that I like. It just tastes so good. A real treat for Thanksgiving Day! I'm not sure where I got this recipe. Serve this as a condiment alongside your holiday meal or top a block of softened cream cheese with a portion of it for an hors d'oeurve with crackers.”
READY IN:
45mins
YIELD:
4-5 cups of chutney
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel the apples and remove the cores. Chop and combine with the cranberries, sugar, cranberry juice, raisins, ginger, vinegar, cinnamon and allspice in a heavy medium saucepan. Bring to a boil over high heat.
  2. Reduce heat to medium. Simmer 20-25 minutes or until mixture is very thick, stirring occasionally with a wooden spoon. Remove saucepan from heat and cool completely.
  3. Store in an airtight container in the refrigerator up to 2 weeks. Just before serving, stir in the toasted walnuts.
  4. Note: To toast walnuts: spread them on a cookie sheet and bake in a 325 degrees F. oven 10-15 minutes. Watch that they do not burn. When you can smell them, remove them from the oven. They are done.

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