Cranberry Chutney October 31, 2019 by Jill Foucre Leave a Comment Cranberry Chutney 2019-10-31 17:23:12 Print Ingredients 1 (12-ounce) package fresh or frozen (don't thaw) cranberries 1 cup unsweetened pineapple juice 3/4 cup packed light brown sugar 1/2 cup golden raisins 1/2 cup apple cider vinegar 1/2 teaspoon hot red-pepper flakes 1/4 teaspoon ground cloves 1/2 teaspoon salt Instructions Combine all ingredients in a 2-quart heavy saucepan. Simmer over medium heat, stirring occasionally, until cranberries burst, then collapse, about 12 minutes. Transfer to a bowl and cool, uncovered (chutney will thicken as it cools). Chill chutney, covered, at least 8 hours for flavors to develop. Notes Chutney can be made 5 days ahead and chilled, covered. Leftovers will keep, chilled, 2 weeks. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/