Ingredients
-
2
-
1
-
1 1/4
-
3/4
-
1/2
-
1/4
-
1/4
-
1
-
1/8
-
1 1/2
-
-
-
-
-
Directions
Gingered Apple-Cranberry Chutney, This is the only chutney that I like It just tastes so good A real treat for Thanksgiving Day! I’m not sure where I got this recipe Serve this as a condiment alongside your holiday meal or top a block of softened cream cheese with a portion of it for an hors d’oeurve with crackers , This is the only chutney that I like It just tastes so good A real treat for Thanksgiving Day! I’m not sure where I got this recipe Serve this as a condiment alongside your holiday meal or top a block of softened cream cheese with a portion of it for an hors d’oeurve with crackers
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Steps
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1
Done
|
Peel the Apples and Remove the Cores. Chop and Combine With the Cranberries, Sugar, Cranberry Juice, Raisins, Ginger, Vinegar, Cinnamon and Allspice in a Heavy Medium Saucepan. Bring to a Boil Over High Heat. |
|
2
Done
|
Reduce Heat to Medium. Simmer 20-25 Minutes or Until Mixture Is Very Thick, Stirring Occasionally With a Wooden Spoon. Remove Saucepan from Heat and Cool Completely. |
|
3
Done
|
Store in an Airtight Container in the Refrigerator Up to 2 Weeks. Just Before Serving, Stir in the Toasted Walnuts. |
|
4
Done
|
Note: to Toast Walnuts: Spread Them on a Cookie Sheet and Bake in a 325 Degrees F. Oven 10-15 Minutes. Watch That They Do not Burn. When You Can Smell Them, Remove Them from the Oven. They Are Done. |
