Holiday Cranberry Chutney
By ASurek
Rate this recipe
0/5
(0 Votes)
Ingredients
- 1/2 cup cider vinegar
- 2 1/4 cups light brown sugar
- 3/4 teas curry powder
- 1/2 teasp. Ground ginger
- 1/4 teasp ground cloves
- 1/4 teasp allspice
- 1/2 teasp cinnamon
- 1 1/2 cups water
- 2 lemons, rind grated finely, pith discarded and fruit cut into small sections
- 2 navel oranges (same as lemon)
- 1 tart apple, peeled and coarsely chopped
- 6 cups fresh cranberries
- 1/2 cup golden raisins
- 1/2 cup dried apricots (cut up)
- 1/2 cup chopped pecans
Details
Preparation
Step 1
1. In a large saucepan combine vinegar, sugar, curry, ginger, cloves, allspice, cinnamon, & water. Bring to boil, stir till sugar is dissolved (3-4 min). Add lemon sections & apple – reduce heat – simmer 10 min.
2. Add 3 cups of the cranberries, the raisins and apricots and simmer stirring occasionally, til thickened, about 35 minutes. Add another 2 cups cranberries and simmer 10 min. more. Add remaining cup cranberries and pecans and simmer the mixture for 15 min. longer.
3. Remove the pan from heat, pout chutney into a bowl and let cool. Chill overnight or up to two weeks. Yield 6 cups.
You'll also love
- Carrot Ambrosia Salad 4/5 (1 Votes)
- Asparagus-Brie Soup 0/5 (0 Votes)
- VODKA ORANGE JUICE CAKE 0/5 (0 Votes)
- Seared Tuna with Wasabi-Avocado... 0/5 (0 Votes)
- Turkey Cranberry Wontons 0/5 (0 Votes)
Review this recipe