Apple Cranberry Chutney Take some of the tartness out of your traditional cranberry sauce by using apples, as in this chutney. Serve it with Thanksgiving Turkey. It's also a great spread on chicken, turkey or grilled tuna wrap sandwiches. For vegetarian switch, try it on roasted butternut squash, or in a wrap sandwich with Seared Asian Tofu. Makes 2 Cups.
	Ingredients: 2 large Granny Smith apples 1/4 cup maple syrup 3/4 cup orange juice Salt, ground cinnamon and nutmeg, optional 1/4 cup port wine 1/4 cup cider vinegar 1/2 cup fresh or frozen (thawed) cranberries
	Instructions: 1. Peel and core the apples and cut them into medium dice. 2. In a medium saucepan, bring the orange juice, port and vinegar to a boil. Add the apples and cranberries, bring back to a boil, reduce the heat, and simmer for 15 to 20 minutes. Add the maple syrup, stir and remove from the heat. 3. Roughly puree the mixture in a food processor or with an electric handheld blender. Season with a pinch of salt, cinnamon and nutmeg, if desired. Store, covered, in the refrigerator for up to 1 week.

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