One of our new favorite Thanksgiving recipes is this cranberry relish. Vickey found it in a Thanksgiving Taste of Home magazine. It was delicious yesterday on our Thanksgiving turkey.
1 ¼ cups sugar
½ cup water
1 package (12 ounces) fresh or frozen cranberries
2 large tart apples, peeled and finely chopped
1 medium onion, chopped
½ cup golden raisins
½ cup packed brown sugar
¼ cup apple cider vinegar
1 teaspoon ground cinnamon
¼ teaspoon salt
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
½ cup chopped walnuts, toasted
In a large saucepan over medium heat, bring sugar and water to a boil. Reduce heat; simmer, uncovered, for 3 minutes.
Stir in cranberries, apples, onion, raisins, brown sugar, vinegar, cinnamon, salt, allspice and cloves.
Return to a boil. Reduce heat: simmer, uncovered for 25-30 minutes or until desired thickness, stirring occasionally.
Just before serving, stir in toasted walnuts.
Serve warm or cold.
This makes a good appetizer when spooned over room-temperature cream cheese and served with crackers.
You can also mix the chutney with cream cheese for a day-after-Thanksgiving turkey sandwich spread. Or, thin the spread with sour cream or yogurt to use as a dip.
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