Cranberry shallot chutney
24 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Fresh cranberries |
| 2 | larges | Tart apples, peeled, cored and chopped |
| 1¼ | cup | Packed brown sugar |
| ⅓ | cup | Raspberry vinegar |
| ½ | cup | Golden raisins |
| ¼ | cup | Candied ginger, finely chopped |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Curry powder |
| 1 | Orange, zest of, finely shredded | |
| 2 | Shallots, minced | |
| ¾ | cup | Chopped walnuts or pecans, toasted (optional) |
Directions
Place all the ingredients except the nuts in a large saucepan. Bring to a gentle boil and cook uncovered, stirring occasionally, until thickened, about 20 minutes. If desired, stir in the nuts. Ladle into hot sterilized jars, seal, and refrigerate. Makes about 4 cups.
NOTES : Ideal for the holiday season, this ruby chutney with its intriguing Indian aroma complements roast turkey, pork loin, and duck. West Coast cookbook author Beth Hensperger adds a spoonful to a slice of pate or savory cheesecake. From Food Day [] October 28, 1996 MC formated 10-29-96 by rooby@...
Recipe by: "Chutney & Relishes", by Lou Seibert Pappas Posted to MC-Recipe Digest V1 #528 by "Rooby" <MsRooby@...> on Mar 20, 1997