This recipe is from our latest cookbook, “More Recipes and Tips from Simply Good Kitchen,” available for purchase at our retail location in Birmingham, MI or on our website at www.simplygoodkitchen.com.
1 teaspoon – Ground cinnamon
1 tablespoon – Fresh ginger, minced (or 1 teaspoon dry)
½ teaspoon – Ground cloves
¼ teaspoon – Ground allspice
1 cup – Water
1 cup – Yellow onion, 1/4-inch dice
2 cups – Apple (any variety), peeled, 1/4-inch dice
1 cup – Celery, 1/4-inch dice
1. Place all ingredients in a 4-quart saucepotover medium heat and bring mixture to a boil. Reduce heat to low and simmer for one hour, stirring frequently. Cranberryskins will pop. Be very careful not to cook on too high of a temperature; thischutney burns easily if left unattended.
2. Cool and store in a container in refrigerator for 3 to 4 months. Or portion into smaller containers and freeze for up to 6 months.
Serve with chicken or turkey. Or use as an appetizer over a block of cream cheese, served with crackers.
After Thanksgiving, make our Post-Thanksgiving Best Turkey Sandwich Ever with cranberry chutney, cream cheese and turkey on a Honey White Roll.
This is a gluten-free, dairy-free, vegan recipe.