Cranberry & Port Wine Chutney |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 20 |
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Sweet-tart cranberry chutney complements roasted chicken, pork and duck. I also spread it on cold sandwiches showcasing leftover holiday turkey.—Kristen Weyant, York, Pennsylvania Ingredients:
2 packages (12 ounces each) fresh or frozen cranberries |
1-1/2 cups packed brown sugar |
1 large onion, chopped |
1 cup port wine or cranberry juice |
1 medium tart apple, peeled and finely chopped |
3/4 cup golden raisins |
1/4 cup balsamic vinegar |
Directions:
1. In a large saucepan, combine all ingredients. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 30-35 minutes or until thickened, stirring occasionally.
2. Transfer to a serving bowl. Serve warm or cover and refrigerate until chilled. Refrigerate leftovers. Yield: 5 cups.
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