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.



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