Cranberry, Ginger, and Orange Chutney |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This comes from a cookbook I found at the library, How to Peel a Peach and 1001 Other Things Every Good Cook Needs to Know by Perla Meyers. The author says it is good with turkey, duck and pork, as well as with French toast, pancakes and crepes. You may can this for longer storage, if you like. I have made a similar recipe to this one last year, but I didn't care for that one, so this year I'll try this one. Ingredients:
3 (12 ounce) packages fresh cranberries |
3 semiripe golden delicious apples, peeled, cored, and cubed |
1 1/2 cups golden raisins |
1 1/2 cups sugar |
2 tablespoons finely grated orange zest |
3 inches cinnamon sticks or 2 teaspoons ground cinnamon |
2 tablespoons minced fresh ginger |
1/4 teaspoon freshly grated nutmeg |
1/3 cup cointreau liqueur (optional) |
Directions:
1. Place all ingredients except the liqueur in a large non-reactive saucepan. Bring to a boil; reduce the heat to low and simmer, uncovered, stirring often, until the mixture thickens, about 25 minutes.
2. Remove the saucepan fromt he ehat, stir in the liqueur, and let the chutney cool to room temperature. Cover and refrigerate overnight. Serve lightly chilled.
3. REMARKS: The chutney will keep in the refrigerator, in tightly covered jars, for 6 months or longer. You may also pack the chutney in hot sterilized pint jars, leaving 1/2-inch head space, and process them for 20 minutes. (She recommends doubling the recipe if you wish to can this chutney.).
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