rec: Cranberry Chutney
3 cups fresh cranberries
1 cup dried cranberries
1 cup golden raisins
1 navel orange, peeled, coarsely chopped, and seeded
1 medium onion, coarsely chopped
8 ounces dried apricots, coarsely chopped
1/3 cup crystallized ginger, coarsely chopped
1 1/2 cups light brown sugar
1 cup orange juice
1/2 cup cider vinegar
2 tablespoons fresh thyme
1 teaspoon salt
In a large saucepan, combine the fresh and dried cranberries, raisins, orange, onion, apricots, ginger, sugar, orange juice, vinegar, thyme, and salt. Cook over medium-low heat, stirring, for 3 to 4 minutes or until sugar dissolves.
Turn the heat to medium-high. Let the mixture come to a boil. Cook until the fresh cranberries pop. Turn the heat to low. Continue cooking, stirring occasionally, for 30 to 40 minutes or until the chutney thickens.
Remove the saucepan from heat and let the chutney cool, stirring several times. Refrigerate in covered containers for up to 4 weeks.
Makes about 6 cups
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