 |
Fruity Cranberry Chutney Recipe | |
Dips | |
|
Ingredients:
2 1/4 cups packed brown sugar1 1/2 cups cranberry juice 1/2 teaspoon ground ginger 1/4 teaspoon ground allspice 2 packages (12 ounces each) fresh or frozen cranberries 2 medium oranges, peeled and sectioned 1 medium tart apple, peeled and coarsely chopped 1/2 cup dried currants or golden raisons 1/2 cup dried apricots, coarsely chopped 2 tablespoons finely grated orange peel
Directions:
In a large saucepan, combine the brown sugar, cranberry juice, vinegar, ginger and allspice. Bring to a boil. Reduce heat, simmer, uncovered for 2 minutes or until sugar is dissolved.Stir in the cranberries, oranges, apple, currants, apricots and orange peel. Return to a boil. Reduce heat; simmer, uncovered, for 45 minutes or until thickened, stirring occasionally. Cool to room temperature. Transfer to a serving bowl, cover and refrigerate until chilled. Yield: about 5 cups. I made this chutney for Thanksgiving and it was very well received. This chutney also goes very well with ham, meatballs, pork roast, almost anything.
| |