Ingredients
-
1
-
2 1/2
-
1
-
1/2
-
1/2
-
1/2
-
1
-
1
-
1
-
1
-
1/4
-
1/2
-
-
-
Directions
Cranberry Chutney, East meets West in this unique blend of cranberries with other fruits Makes a nice change of pace from the traditional cranberry sauce at Thanksgiving Great as a sandwich spread with cream cheese too :), Turned out amazing We made a few modifications that added a bit of holiday spice and rouded out the flavor
1 cup water
1 cup sugar
12 ounces cranberries, fresh (or frozen)
1/4 cup apple cider vinegar
lemon juice to taste (1/4 cup or less)
1 cup craisins (dried cranberries)
1/2 cup peeled diced apple
1/4 teaspoon allspice
1/4 teaspoon ground ginger
1/2 teaspoon cinnamon
3/8 teaspoon ground cloves
1/4 cup peeled diced pear, I adapted this just a bit, but this is fabulous! I can’t wait to taste it after it sits and all the flavors meld used apple cider vinegar, cut the sugar by 1/4, added orange sections and orange zest and made a double batch Great recipe!
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Steps
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1
Done
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In a Saucepan, Combine the Cranberries, Sugar, Water, Salt, Cinnamon and Cloves. |
|
2
Done
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Bring to a Boil; Reduce Heat. |
|
3
Done
|
Simmer, Uncovered, For 10 Minutes. |
|
4
Done
|
Add the Onion, Apple and Pear; Cook For 5 Minutes. |
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5
Done
|
Remove from the Heat; Stir in Raisins and Lemon Juice. |
|
6
Done
|
Cover and Refrigerate For 8 Hours or Overnight Before Serving. |
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7
Done
|
Just Before Serving, Stir in the Walnuts. |
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8
Done
|
Serve With Meat or Dressing. |
