Ingredients and Method to make Spiced Cranberry Chutney
1 12 oz packet of fresh cranberries which yielded about 3 cups of cranberries (washed well and drained)
1 red sweet apple skinned, cored and cut into small pieces
1/2 cup of dried apricots cut into small pieces
1/2 cup of dark raisins
1/2 cup sugar + 4 tbsp sugar
1 cup water
3/4 tsp ground ginger
1/2 tsp cinnamon powder (increase to 1 tsp if you like more cinnamon flavor )
4 tbsp apple cider vinegar
1/2 tsp salt
1 1/2 tsp red chilli powder (or according to taste) (optional)
In a large heavy bottomed pan, assemble all the ingredients mentioned above, place on heat and allow it to come to a boil.
Lower heat and let it simmer for another 15 to 20 minutes, stirring regularly. (Total time it took me from start to finish was about 25 mins)
When the mixture starts to thicken it is done.
Cool and place in glass jar or glass dish and serve
Refrigerate the unused portion and use within a week or so.
Notes
Please do not use a plastic container, dish or jar to keep or store the cranberry as I have heard that the cranberry reacts with the plastic. Safely use a glass or steel container for storage and serving of cranberry chutney
