Sweet-Tart Cranberry Chutney
Great for sandwiches, with cheese and crackers, or to top turkey and other meats!
  • 1 (12-ounce) bag fresh or frozen cranberries
  • 3 Granny Smith apples, peeled, cored, and quartered
  • 3 blood oranges or navel oranges, scrubbed, quartered, and any seeds removed
  • 1 pineapple, peeled, cored, and cut into large chunks
  • 1 cup sugar
  • 1 cup chopped pecans
  • 1/2 cup dried cranberries
  • 1/2 cup dried cherries
  • 1/2 cup dried strawberries
  1. Place all of the ingredients into a food processor and pulse to combine a few times until everything is very finely chopped. (NOTE: If your food processor is not large enough to hold all of the ingredients, then make the chutney in two batches.)
  2. Refrigerate overnight and serve the next day or the following day.