Cranberry, Cherry And Walnut Chutney - cooking recipe

Ingredients

2 c. dried, tart cherries
1 c. fresh cranberries
1 c. raisins
1 c. sugar
1/2 c. apple cider vinegar
1/2 c. finely chopped celery
6 Tbsp. apple juice
1/2 tsp. crushed red pepper flakes
1 Tbsp. lemon zest
1 c. toasted and coarsely chopped walnuts or hazelnuts

Preparation

Combine all ingredients in 2-quart saucepan over medium heat. Cook for 20 minutes, stirring well.
Cool chutney to room temperature. Cover tightly and refrigerate.
Chutney thickens as it cools and will keep for up to 2 weeks in refrigerator.