Teresa Sabga
This vibrant cranberry chutney is simmered with fresh chunky apples and warm winter spices, plus it can be made ahead with ease. Though developed to be paired with a roasted butternut squash, it's also delicious with roasted turkey and other favourite holiday classics.
How to Make It
1. Bring all ingredients to a boil over medium-high heat.
2. Reduce to a low simmer and cook for 20 minutes, stirring often. When the cranberries pop and the sauce thickens, it’s ready.
