Makes about 2 cups Difficulty
1 Granny Smith apple, peeled, cored and chopped 12 oz. fresh cranberries, rinsed and picked over 1/2 cup golden raisins 1/2 cup onion, chopped 1/2 cup sugar 3/4 cup packed brown sugar 1/2 cup cider vinegar 1/2 teaspoon ground mustard 1 Tablespoon fresh ginger, minced Pinch of whole cloves 1/4 teaspoon cinnamon 1-1/2 cup water Salt and freshly ground black pepper to taste
In a 4 quart saucepan, combine the apple, cranberries, raisins, onion, sugar, brown sugar, vinegar, mustard, ginger, cloves, and cinnamon. Add water. Bring to a boil over medium high heat. Reduce heat; simmer, stirring often, until the apple mashes easily on the side of the pan and most of the liquid has evaporated, about 30-40 minutes. Adjust seasonings to tase with salt and freshly ground black pepper.
Serve this chutney warm or at room temperature with poultry or pork.