Raw Cranberry Chutney Recipe Make-Ahead

Instructions:

1. Zest the orange and juice it. Finely dice the apple into uniform pieces and grate the ginger using a microplane.
2. Combine the brown sugar and apple cider vinegar in a medium heavy-bottomed saucepan over medium heat. Stir constantly until the sugar dissolves into a smooth syrup.
3. Add the diced apples and raisins to the syrup, simmering for 3 minutes to soften.
4. Fold in the raw cranberries, orange juice, ginger, cinnamon, and cloves.
5. Increase heat to a gentle boil, then immediately reduce to low. Simmer for 10–15 minutes, stirring occasionally, until the cranberries begin to pop and the liquid reduces to a thick, syrupy glaze.
6. Stir in the orange zest during the final 30 seconds of cooking to preserve the bright citrus oils.