Holiday chutney
2 Cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Fresh cranberries |
| ⅔ | cup | Dark brown sugar |
| 1 | large | Orange, peeled, pith removed cut into 1/4 inch slices |
| 1 | large | Lime, juice and zest |
| 1 | medium | Granny Smith or other tart |
| Apple, coarsely chopped | ||
| ½ | cup | Raspberry vinegar |
| ¼ | cup | Water |
| ⅛ | teaspoon | Nutmeg, ground |
| ⅛ | teaspoon | Ginger, ground |
| ⅛ | teaspoon | Dry mustard |
| ⅛ | teaspoon | Allspice, ground |
Directions
Stir all ingredients in medium non-reactive heavy saucepan until blended. Heat over medium-high heat to boiling. Reduce heat to low; simmer and stir, while watching carefully so it does not burn. Cook until thickened, about 45 minutes.
* Serve warm or at room temperature. This chutney is delicious with wild game and all kinds of domestic poultry or pork.
* For a festive appetizer, spread a wheel of Brie with a generous layer of Holiday Chutney, bake the cheese at 325-degrees about 10 minutes or just until the cheese is soft, not runny (the time will depend on the ripeness of the Brie); serve with crusty slices of French Bread.
* The Raspberry Recipe Book, Thomson Berry Farms, Duluth, MN