This sweetly tart chutney makes an excellent spread for turkey sandwiches -- provided there's any left.



Ingredient Checklist


Instructions Checklist
  • Melt butter in a medium saucepan over medium heat. Add shallot and cook, stirring often, until translucent, 3 to 4 minutes. Add apple and cook, stirring occasionally, for 2 minutes. Stir in raisins, cranberries, thyme, lemon zest, water, and sugar. Bring to a boil, and then reduce heat to a simmer. Cook, stirring occasionally, until cranberries have burst, apples are tender, and mixture has thickened, about 20 minutes.

  • Remove from heat, and stir in lemon juice. Let cool to room temperature. Discard thyme and lemon zest. (Chutney will keep, covered and refrigerated, for up to 1 week. Serve chilled or at room temperature.)

Cook's Notes

Make-ahead tip: Make the chutney up to one week in advance, and chill.

Reviews (1)

9 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 2 stars
This was just ok for me and did not have that glossy chutney look to it. It's appearance and mouth feel are a bit mushy from the apple. Won't make again.