Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Cranberry-Apple Chutney 2.9 (218) 10 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: Marcus Nilsson Prep Time: 5 mins Total Time: 1 hrs 20 mins Yield: 4 cups This chutney is a departure from the usual cranberry sauce, thanks to a touch of spice. Ingredients 1 cup cider vinegar (preferably unfiltered, such as Bragg Organic) 1 cup packed light-brown sugar 1 red onion, finely chopped ¾ cup mixed dried fruit, such as currants, golden raisins, and chopped prunes 1 tablespoon minced peeled fresh ginger (from one 1 ½-inch piece) 10 whole cloves, crushed with the side of a knife (½ teaspoon) 2 whole cinnamon sticks 12 ounces fresh or thawed frozen cranberries (3 ½ cups) Directions Bring vinegar, sugar, onion, dried fruit, ginger, cloves, and cinnamon sticks to a simmerin a medium saucepan over medium-high heat. Cook, stirring until sugar dissolves, about 5 minutes. Add cranberries. Reduce heat to medium, and simmer gently until cranberries are tender and start to burst, 10 to 15 minutes. Transfer to a bowl, and let stand until cooled. Refrigerate until chilled if desired. Cook's Notes Storage: Chutney can be refrigerated for up to 1 month. Print