Eosinophilic Esophagitis Friendly Homemade Cranberry Chutney
Total time1 hr 5 min
Prep time10 min
Cook time25 min
4.7(21)
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Learn more →Ingredients
8 servings
- 12 oz fresh or frozen cranberries
- 1 medium apple, peeled, cored, and finely diced
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- ½ cup orange juice
- 2 tbsp apple cider vinegar
- 1 tsp orange zest
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ⅛ tsp ground allspice
- ¼ tsp salt
Instructions
- 1
Combine the cranberries, diced apple, light brown sugar, granulated sugar, orange juice, apple cider vinegar, orange zest, ground cinnamon, ground ginger, ground allspice, and salt in a medium saucepan. Stir to combine.
- 2
Bring the mixture to a boil over medium-high heat, stirring occasionally, then reduce the heat to medium-low.
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