Holiday chutney

Yield: 2 Cups

Measure 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
\N \N 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

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

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