When I first started living on my own in college, I didn’t do much cooking but I became fascinated with recipes—there seemed to be an element of mystery about them. Eventually, I decided I better start exploring this mystery and I more or less chose random recipes for experimentation. I had no idea what “chutney” was so I gave this recipe a try. I have made it every Thanksgiving since then, with the exception of a few Thanksgivings when I tried other cranberry chutney recipes that didn’t compare with this one. In my ignorance, I chose a keeper! This recipe makes plenty to use for a large holiday gathering and leaves leftovers for turkey sandwiches (and gifts for the neighbors).
Two 12 ounce packages cranberries
2 red cooking apples
2½ cups packed brown sugar
¾ cup diced pitted prunes
¾ cup water
½ cup cider vinegar
⅓ cup minced candied ginger
1 tablespoon grated orange zest
1¾ teaspoon salt
1 teaspoon ground allspice
Put all of the ingredients in a pot and cook until thick! Keeps for up to a month in refrigerator.