Cranberry Shallot Chutney

Category : General

Yield: 24 Servings

Ingredients (Help):
3 c Fresh cranberries
2 lg Tart apples, peeled, cored
-and chopped
1 1/4 c Packed brown sugar
1/3 c Raspberry vinegar
1/2 c Golden raisins
1/4 c Candied ginger, finely
1/2 ts Salt
1/2 ts Curry powder
1 Orange, zest of, finely
2 Shallots, minced
3/4 c Chopped walnuts or pecans,
-toasted (optional)

Place all the ingredients except the nuts in a large saucepan. Bring to a
gentle boil and cook uncovered, stirring occasionally, until thickened,
about 20 minutes. If desired, stir in the nuts. Ladle into hot sterilized
jars, seal, and refrigerate. Makes about 4 cups.

NOTES : Ideal for the holiday season, this ruby chutney with its intriguing
Indian aroma complements roast turkey, pork loin, and duck. West Coast
cookbook author Beth Hensperger adds a spoonful to a slice of pate or
savory cheesecake. From Food Day [
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