Yield: 2 cups

Gather: A good, sharp knife, cutting board, zester, measuring cups and a saucepan

2 medium apples (2 cups, peeled and chopped)

1 cup fresh or frozen cranberries

½ cup chopped onion

¼ cup apple cider vinegar

⅓ to ½ cup of brown sugar

1 Tbsp orange zest

1 Tbsp freshly grated ginger

1½ tsp cinnamon

Small pinch of ground clove

Put all ingredients into a medium saucepan. Bring to a boil, reduce to a low simmer. Cover and cook for 20 minutes. Uncover and cook for a few minutes more, to reduce any remaining liquid.

Refrigerate for up to 2 weeks.

Pour over turkey, chicken, use as a side dish or make a toasted crostini with a spread of brie cheese and add the chutney to the top.

Recipe courtesy of Owner and Chef Donna Massaro. For more information, call 845.628.1872, email [email protected] or visit TheFreightHouseCafe.com.