Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Cranberry-Apple Chutney 2.9 (218) 10 Reviews 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 Photo: Marcus Nilsson Prep Time: 5 mins Total Time: 1 hr 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. Rate it Print