Cranberry shallot chutney

24 Servings

Ingredients

Quantity Ingredient
3 cups Fresh cranberries
2 larges Tart apples, peeled, cored and chopped
1¼ cup Packed brown sugar
⅓ cup Raspberry vinegar
½ cup Golden raisins
¼ cup Candied ginger, finely chopped
½ teaspoon Salt
½ teaspoon Curry powder
1 Orange, zest of, finely shredded
2 Shallots, minced
¾ cup Chopped walnuts or pecans, toasted (optional)

Directions

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 [] October 28, 1996 MC formated 10-29-96 by rooby@...

Recipe by: "Chutney & Relishes", by Lou Seibert Pappas Posted to MC-Recipe Digest V1 #528 by "Rooby" <MsRooby@...> on Mar 20, 1997

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