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Cranberry Chutney I
Reviews:
November 16, 2007

After reading what others had to say about this recipe, I made some variations to the recipe, all else remaining the same: 3/4 c white sugar, 1/2 c light brown sugar, 2-3 fuji apples, 2 tbsp cider vinegar, omitted the raisins, cooked it for 25-30 min to reach the thick consistency I was looking for, and then gently mashed the apples. I found that if you eat it right after making it while it's still warm, it's a little more tart and "vinegary," but if you refrigerate it over night, it lessens the tartness and vinegar element so it's just right!

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