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Cranberry Shallot Chutney Recipe

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From Chutneys & Relishes by Lou Seibert Pappas (Chronicle Books), for About.com

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.

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