Cran-Apple Raspberry Chutney

(Recipe adapted from The Whole Foods Market Cookbook)


1 pound fresh cranberries, finely chopped

2 Pippin or Granny Smith apples, peeled, cored, and finely chopped

1 cup granulated sugar

1/2 cup apricot preserves

1- 10 ounce package frozen raspberries, thawed and drained in a colander

1 teaspoon fresh squeezed lemon juice

1/2 teaspoon finely grated lemon zest

1/2 teaspoon chopped fresh mint

Salt and freshly ground black pepper, to taste


Combine cranberries, apples, sugar, preserves, raspberries, lemon juice, and lemon zest in a glass or plastic mixing bowl. Using a wooden spoon, gently toss ingredients together until evenly combined. Refrigerate mixture for up to one hour.

Just before serving, fold in mint and season with salt and pepper, to taste. Use as a condiment for roast chicken or beef. Makes 6 cups.