Be the first to Cranberries and shallots shine in this chutney, but it also includes the delicious flavors of apples, raisins, and optional nuts. Use this chutney as a condiment with turkey, duck, pork, or over cheesecake.
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
- 3 cups (12 ounces) fresh cranberries
- 2 large tart apples, peeled, cored, and chopped
- 1-1/4 cups packed brown sugar
- 1/3 cup raspberry vinegar
- 1/2 cup golden raisins
- 1/4 cup (1 ounce) finely chopped candied ginger
- 1/2 teaspoon each salt and curry powder
- Finely shredded zest of 1 orange
- 2 shallots, minced
- 3/4 cup (3 ounces) chopped walnuts or pecans, toasted (optional)
Preparation:
Place cranberries, apples, brown sugar, raspberry vinegar, raisins, ginger, salt, curry powder, and shallots in a large saucepan. Bring to a gentle boil and cook uncovered, stirring occasionally, until thickened, about 20 minutes. If desired, stir in the walnuts or pecans.
Ladle into hot sterilized jars, seal, and refrigerate. Keeps for 6 to 8 weeks. This ruby chutney complements roast turkey, pork loin, and duck. You can also add a spoonful to a slice of pate or savory cheesecake.
Yield: about 4 cups
Recipe Source: Chutneys & Relishes by Lou Seibert Pappas (Chronicle Books)
Reprinted with permission.
Ladle into hot sterilized jars, seal, and refrigerate. Keeps for 6 to 8 weeks. This ruby chutney complements roast turkey, pork loin, and duck. You can also add a spoonful to a slice of pate or savory cheesecake.
Yield: about 4 cups
Recipe Source: Chutneys & Relishes by Lou Seibert Pappas (Chronicle Books)
Reprinted with permission.
