4 cups fresh cranberries
1 Granny Smith apple, peeled and diced
1 cup unsweetened orange juice
1 cup cranberries
1/2 cup blueberries
1/4 cup dried sour cherries, pitted
1/2 teaspoon minced fresh ginger
4 tablespoons brown sugar
1 teaspoon ground cinnamon
Place a medium saucepan over medium-high heat. Add the cranberries and apples and cook, stirring, until apples start to turn gold, about five minutes. Add the remaining ingredients and simmer until cranberries have broken down and chutney is starting to thicken, about 25 minutes.
Add to a bowl, cover, and refrigerate for at least two hours before serving. It is better overnight, so the flavors can marry. Store in an airtight container in the refrigerator for up to two weeks.
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