Warm Cranberry and Apple Chutney (makes a great sandwich spread too)

[Guest guest]

Warm Cranberry and Apple Chutney

 

1 teaspoon olive oil

1 red onion, chopped

1 teaspoon minced garlic

2 tart apples, unpeeled, cored, diced

2 cups fresh or frozen cranberries

1/2 cup light brown sugar, packed

3 tablespoons white balsamic vinegar

1/4 teaspoon mustard seeds

1/4 to 1/2 teaspoon dried red pepper flakes

1/4 teaspoon ground ginger

1/8 teaspoon salt

1/8 teaspoon ground allspice

1/8 teaspoon ground cloves

 

 Heat the oil in a non-aluminum saucepan over medium-high heat. Add the onion;

cook until soft, about 4 minutes. Stir in the garlic; cook 1 minute. Add the

apples, cranberries, sugar, vinegar, mustard seeds, red pepper flakes, ginger,

salt, allspice and cloves. Bring to a boil, reduce the heat and simmer, covered,

until the fruit is tender, about 10 minutes. (This can be kept 10 days

refrigerated or frozen up to 1 month. To serve warm, gently reheat, adding water

if the mixture is too thick. The chutney can also be served chilled or at room

temperature.) Makes 3 cups.