Thursday, April 17, 2008

Recipe: Cranberry Apple Chutney

1/2 cup chopped red onion
1/2 cup brown sugar
1/4 cup honey
1/2 cup raisins
1 cup chopped apples (skin on)
1/2 cup apple cider or cranberry juice
1/4 cup red wine vinegar
2 tbsp. lemon juice
1 1/2 cups fresh or frozen cranberries
1 cup dried cranberries
1/4 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. salt

Add all ingredients to a stainless or other non-reactive 3 or 4 quart pot. Bring to a boil, then let simmer for 30 minutes. Cool and serve at room temperature or chilled. Great with red meats, duck or pork. Can be made ahead of time and stores in the refrigerator for up to a week or frozen for up to 3 months!

NOTE: This basic recipe can be used for all of your favorite fruits... just substitute the apples and cranberries in the same quantities with your favorite selections and enjoy!

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