Cranberry Apple Chutney
|Granny smith apple||1⁄2 Pound, rinsed, cored and chopped (1 Piece)|
|Dried cranberries||1 Cup (16 tbs)|
|Golden raisins||1⁄2 Cup (8 tbs)|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Firmly packed brown sugar||3⁄4 Cup (12 tbs)|
|Cider vinegar||1⁄3 Cup (5.33 tbs)|
|Mustard seed||1 Tablespoon|
|Minced fresh ginger||1 Tablespoon|
|Cinnamon stick||3 Inch|
|Black peppercorns||1⁄2 Teaspoon|
|Hot chili flakes||1⁄4 Teaspoon|
1. In a 3- to 4-quart pan, combine apple, cranberries, raisins, onion, brown sugar, vinegar, mustard seed, ginger, cloves, cinnamon stick, peppercorns, chili flakes, and 2 cups water.
2. Bring to a boil over high heat, stirring often. Reduce heat and simmer, stirring often, until apple mashes easily when pressed and most of the liquid has evaporated, about 20 minutes. If desired, discard cinnamon stick and cloves.