Cran-Apple Raspberry Chutney

Makes 6 cups

  • 1 pound fresh cranberries, finely chopped
  • 2 tart green apples, peeled, cored, and finely chopped
  • 1 cup sugar
  • 1/2 cup apricot preserves
  • 1 (10 oz) package frozen raspberries, thawed and drained well
  • 1 teaspoon lemon juice
  • 1/2 teaspoon chopped fresh mint

Place the cranberries, apples, sugar, apricot preserves, raspberries, and lemon juice in
a medium mixing bowl. Blend well and chill. Fold in the mint and serve

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