Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Cranberry-Golden Raisin Chutney 3.4 (9) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 12 Yield: Makes 3 1/2 cups This sweetly tart chutney makes an excellent spread for turkey sandwiches -- provided there's any left. Ingredients 1 ounce (2 tablespoons) unsalted butter ¼ cup finely chopped shallot (1 medium shallot) 1 Granny Smith apple, peeled, cored, and cut into ½-inch dice 1 cup golden raisins 12 ounces fresh cranberries 2 sprigs fresh thyme 2 strips (2 inches each) lemon zest 1 cup water ½ cup sugar 1 tablespoon fresh lemon juice Directions 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. Rate it Print