Author Notes: Can be made a week or more in advance and stored in refrigerator. Freezes wonderfully and keeps a long time.
Wonderful with turkey, pork, spread on pate (especially a country pate), and on sandwiches. —ellenl
Makes: 4 cups
Ingredients
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2
cups cranberries
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2
cups coarsely chopped peeled apples
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2
cups coarsely chopped peeled pears
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1 1/2
cups packed light brown sugar
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1/2
cup chopped prunes
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1 1/2
cups water
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1/2
cup cider vinegar
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1
teaspoon ground ginger
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1
teaspoon ground allspice
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3/4
teaspoon ground cloves
Directions
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Combine all in large pot. Cook over medium-high heat, stirring occasionally, till comes to a gentle boil.
Reduce heat and simmer gently, stirring occasionally, more toward end until the fruit is tender and the chutney is the consistency of a salsa, about 35 mins. Add more water if necessary. Cool and store.