Martha Stewart offers a cranberry and apple chutney recipe on MarthaStewart.com. The recipe calls for dried fruit and features a spicy blend of ginger, cloves and cinnamon. It makes four cups.
To make Martha Stewart’s cranberry and apple chutney, combine 1 cup cider vinegar, 1 cup packed light brown sugar, 1 finely chopped red onion and 3/4 cup mixed dried fruit, such as chopped prunes, golden raisins and currants, in a medium saucepan over medium-high heat. Add 1 tablespoon peeled minced fresh ginger, 10 crushed whole cloves and 2 whole cinnamon sticks. Bring the mixture to a simmer. Cook the mixture, stirring it until the sugar completely dissolves, which takes about five minutes.
Add 12 ounces of fresh or frozen cranberries, and then reduce the heat to medium. Allow the mixture to simmer until the cranberries become tender and start to burst open, which takes about 10 to 15 minutes.
Remove the mixture from the stove top, and then transfer it to a bowl. Allow it to stand at room temperature until it cools. Cover the bowl, and then transfer it to the refrigerator until it is completely chilled. Serve it as an alternative to traditional cranberry sauce. This recipe remains good in a refrigerator for up to a month.