Cranberry Apple Chutney
Makes 2 cups (500ml)
2 large sweet apples, peeled and chopped
1 cup (250ml) fresh cranberries
⅓ cup (80ml) raisins
2 tablespoons lemon juice (half a lemon)
⅓ cup (80ml) cane sugar
1 tablespoon orange zest (from 1 orange)
1 tablespoon freshly grated ginger
1/2 teaspoon cinnamon
1/2 teaspoon pumpkin spice (. teaspoon cinnamon, .⁄₈ teaspoon ginger, pinch
cloves, pinch nutmeg)
Put all ingredients into a medium saucepan. Bring to a boil, reduce to a low
simmer. Cover and cook for 20 minutes. Uncover and cook for a few minutes
more to reduce any remaining liquid.
Refrigerate up to 2 weeks.