Curried Apple-Cranberry Chutney

Name: Curried Apple-Cranberry Chutney
Yield: Serves 10 (Makes about 2 1/2 cups)
Ingredients: 2 , Golden Delicious apples (about 1 pound), peeled, quartered, cored and cut into medium dice (about 2 1/2 cups); 1 1/2 cups, fresh cranberries, picked through and coarsely chopped; 3/4 cup, light brown sugar; 4 ounces, golden raisins (1/2 cup); 1/2 , medium onion, minced; 1 tablespoon, minced crystallized ginger; 1 tablespoon, yellow mustard seeds; 2 medium cloves, garlic, minced; 1 teaspoon, lemon zest from 1 small lemon; 1 teaspoon, curry powder; 1/4 teaspoon, table salt; 1/8 teaspoon, cayenne pepper

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Appears in Cook's Illustrated November/December 1994

Fruit

Make Ahead

Condiments

Cranberries can go way beyond the standard sauce—try them in a flavorful confit, butter, chutney, or relish.

SERVES10 (Makes about 2 1/2 cups)

TIME50 minutes, plus 1 hour cooling

WHY THIS RECIPE WORKS

We wanted a mild chutney to serve with roast turkey or other poultry, pork, lamb, or our country pâté and this curried apple-cranberry chutney recipe fit the bill. Making the chutney simply involved simmering the ingredients until tender, a...

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