Cranberry-Apple Chutney

1. 1

   Put all but 1 cup cranberries in a saucepan.

2. 2

   Add the apple, dried fruit, sugar, ginger, cloves, a pinch of salt, the vinegar and 1 cup water.

3. 3

   Bring to a simmer over medium heat; cook, stirring occasionally, until the berries burst and the sauce thickens, 15 to 20 minutes.

4. 4

   Stir in the remaining 1 cup cranberries and cook until softened, 3 to 4 minutes.

5. 5

   Remove from the heat and stir in the pecans.

6. 6

   Let cool, then transfer to a serving dish and refrigerate at least 3 hours.

7. 7

   You can refrigerate this sauce for up to 2 weeks.

8. 8

   Photograph by Ryan Dausch

* Per serving · 4 servings · Values may vary.

No additional tips available.